Gluten-Free Zucchini Orange Bread
- Prep Time:
- 15 min
- Cooking Time:
- 60 min
- Serves:
- 12 slices
Ingredients
1 cup grated zucchini (1 small zucchini, skin on)
1 1/2 cups all-purpose gluten-free flour blend (with xanthan gum or add 1/2 tsp.)
2 Tbsp. Ground flaxseed
2 tsp. GF aluminum-free baking powder
1/2 tsp. GF ground turmeric
1/4 tsp. Sea salt
1/3 cup pumpkin seeds
1/2 cup fresh orange juice (about 1 small orange)
1/2 cup roughly chopped dates
2 large eggs
1/4 cup extra virgin olive oil
1/4 cup coconut sugar or sweetener of choice
Grated zest of 1 orange
Instructions
- Preheat oven to 350 F and coat 8 1/2 by 4 1/2-inch loaf pan with cooking oil
- Place grated zucchini between sheets of paper towel and press out excess moisture
- Whisk together flour, flaxseed, baking powder, turmeric and salt. Add pumpkin seeds and stir to combine
- Place orange juice and dates into a high-speed blender and blend until coarsely ground. Add to a bowl with eggs, olive oil and coconut sugar and whisk to combine
- Add wet mixture, zucchini and orange zest to dry ingredients and stir until just combined
- Transfer batter into the prepared loaf pan and using a spatula smooth out the top Cover loosely with foil paper and bake for 35 minutes. Remove foil and bake 25 minutes longer
- Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely
- To store, wrap in plastic wrap



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