gluten free zucchini bread



1 1/2 cups gluten free flour ( i use bobs red mill )

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1 cup organic coconut sugar

2 1/8 cups (215 g) grated zucchini

2 pastured organic eggs at room temperature

1/4 cup softened organic unsalted butter

1 teaspoon pure vanilla extract


  • Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

  • In a large bowl, place flour, sugar, salt, baking soda, baking powder, cinnamon, and nutmeg. Whisk to combine well. Set aside the dry ingredients.

  • Place the grated zucchini, the eggs, butter and vanilla in a bowl and mix until well-blended. Create a well in the center of the bowl of dry ingredients, and add the wet ingredient mixture. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula.

  • Place the loaf pan in the center of the preheated oven. Bake, rotating once, until the top is golden brown and a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached (about 50 minutes). Remove from the oven and allow to cool for at least 30 minutes in the loaf pan before transferring to a wire rack to cool completely before slicing and serving.