Spiced Gluten-Free Zucchini Bread

Makes 1 loaf 

Ingredients  

  • 1-1/2 cup almond flour 
  • 2 tablespoons buckwheat flour 
  • 1 tablespoon flax meal 
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger 
  • 1/2 teaspoon ground nutmeg  
  • 1 teaspoon baking soda   
  • ½ teaspoon sea salt  
  • 3 pasture raised organic eggs  
  • ¼ cup pure maple syrup   
  • 1 ripe banana, mashed   
  • 1 cup shredded zucchini   
  • **option to add chopped nuts: 1/4 cup** 

Directions

  • Preheat oven to 350 degrees. 
  • Combine the dry ingredients and spices in a large bowl. Add the zucchini and mix just enough to incorporate.
  • Place the wet ingredients in a medium bowl or blender. Blend for 1-2 minutes until frothy and fully combined. 
  • Slowly add the wet ingredients to the dry ingredients, stirring continuously until completely incorporated. 
  • Spoon the batter into a loaf pan or lined muffin tins. 
  • Bake for about 35 minutes until the middle is set and a toothpick comes out clean. 

 

 

 

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