GF/DF Zucchini Bread
Posted: | Categories: Recipes | Tags:cakes dairy free gluten-free summer
GF/DF Zucchini Bread
Melissa Ben-Ishay
This zucchini bread is super similar to this banana bread. It’s the time of year where zucchini overflows—at markets and neighbors’ gardens—so if you find yourself with too much at any point, make this. It’s the perfect cakey texture, and you can add whatever toppings you like. Adi likes walnuts, I like chocolate chips, so I do a mix of both. Make yours however you like.
Ingredients
2 zucchini, cut into 1” pieces
2 eggs
⅓ cup avocado oil
2 tablespoons maple syrup
2 tablespoons tahini
1 tablespoon vanilla paste
½ teaspoon cinnamon
½ teaspoon salt
⅓ cup light brown sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ cup almond flour
½ cup oat flour
Juice of a lemon cheek
⅓ cup coconut flour
¼ cup chopped walnuts
3 tablespoons dark chocolate chips
Directions
Preheat the oven to 350F and line a half sheet pan with parchment paper.
Add the zucchini, eggs, avocado oil, maple syrup, tahini, vanilla paste, cinnamon, salt, and brown sugar to a blender. Pulse until smooth.
Pour the batter into a large bowl and stir in the baking soda, baking powder, almond flour, oat flour, lemon juice, and coconut flour until no streaks remain.
Transfer the batter to the prepared baking sheet and top half of it with walnuts and half with chocolate chips. You can do all walnuts/all chocolate chips if you prefer.
Bake for 30 minutes, until the cake springs back when you touch it lightly.
Let cool, then slice to serve.
