Ingredients:

  • 2 cups (260g) Gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tsp (5g) Baking soda
  • ½ tsp (3g) Sea salt
  • 1 tsp (2g) Ground cinnamon
  • ½ tsp (1g) Ground nutmeg
  • 2 cups (300g) Grated zucchini
  • 2 large Eggs
  • ½ cup (120ml) Pure maple syrup
  • ½ cup (115g) Melted coconut oil
  • 1 tsp (5ml) Pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  3. Grate the zucchini using the medium hole of your grater. If the zucchini is exceptionally watery, press it lightly with a paper towel—do not squeeze it completely dry.
  4. In a large bowl, whisk together the GF flour, baking soda, salt, cinnamon, and nutmeg until no clumps remain.
  5. In a separate bowl, beat the eggs, maple syrup, melted oil, and vanilla until the mixture is emulsified and pale.
  6. Fold the grated zucchini into the wet ingredients.
  7. Gently stir the dry ingredients into the wet mixture using a spatula. Mix only until combined; over-mixing GF batter can lead to a gummy texture.
  8. Pour the batter into the prepared loaf pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.