Gluten-Free Zucchini Bread
Ingredients:
- 1 cups shredded zucchini
- 1 cups shredded carrots
- 3 eggs
- 1 cup coconut palm sugar
- 3 ounces Raw Agave Nectar
- 1 cup coconut oil
- 3 teaspoons vanilla
- 2 cups Almond Flour
- 1 cup quinoa flour
- 2 teaspoons pumpkin spice
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- Optional: Nature's Eats Pumpkin Seeds, Nature's Eats Dried Cranberry, Nature's Eats Pecan Pieces, Nature's Eats Shredded Coconut
Directions
Preheat oven to 350°F and grease your pan. Grate the zucchini and carrots. Pack into heaping cups and be generous. Allow grated veggies to sit and drain while you start the batter.
In a separate bowl, add the dry ingredients (including spices) and gently blend. Put to the side. In another bowl or mixer, blend together eggs and add (melted) coconut oil, sweeteners and vanilla and beat together. Add grated zucchini and carrots and blend together.
Now add all premixed dry ingredients. Finished batter should be fairly liquid and will not hold a shape. Stir in optional Nature's Eats nuts, seeds, dried fruits or Nature's Eats Shredded Coconut.
Generously grease two bread pans (this batter has the tendency to stick). Bake for about 1 hour at 350°F. Check pans and test with a toothpick. Finished when top and edges become slight golden brown.
Because this batter is wet, you might need to bake a little longer so the center can finish baking. If the edges are brown and the center is not ready, reduce temperature by 15° and bake another 8-10 minutes. Best to let cool out of the pan on a cooling rack.
Almond Flour Recipes, Breads, Gluten Free Recipes, Dried Cranberry Recipes, Pecan Recipes, Shredded Coconut Recipes
