Zucchini Walnut Bread (GF)

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INGREDIENTS

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  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup almond milk

  • 1/2 cup honey

  • 1/4 cup melted coconut oil

  • 1.5 cups shredded zucchini

  • 2 cups gluten-free flour

  • a teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 tablespoon cinnamon

  • 1/2 cup chopped walnuts

INSTRUCTIONS:

  1. 1. Preheat the oven to 350 degrees.

    2. Shred the zucchini using a cheese grater. Once the zucchini is shredded, lay a clean tea towel on the countertop. Place the shredded zucchini in the center of the tea towel. Wrap up the zucchini and squeeze the water out of the zucchini.

    3. In a medium size bowl combine 2 eggs, teaspoon vanilla, 1/2 cup honey, 1/2 cup almond milk, 1/4 cup melted coconut oil and shredded zucchini.

    4. In a small bowl add 2 cups gluten-free flour, teaspoon baking soda, 1/2 a teaspoon salt, and 1 tablespoon cinnamon. Whisk together.

    5. Add the dry ingredients to the wet ingredients and mix together.

    6. Fold in the walnuts.

    7. Add the mixture to a bread pan sprayed with baking oil or lined with parchment paper.

    8. Bake in the oven for 50-55 minutes or until a toothpick comes out of the center clean.

Yield: 1 Loaf
Author: Ally's Gluten-Free Kitchen
Zucchini Walnut Bread (Gluten Free)

Zucchini Walnut Bread (Gluten Free)

Ingredients

  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup almond milk
  • 1/2 cup honey
  • 1/4 cup melted coconut oil
  • 1.5 cups shredded zucchini
  • 2 cups gluten-free flour
  • a teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat the oven to 350 degrees.
  2. Shred the zucchini using a cheese grater. Once the zucchini is shredded, lay a clean tea towel on the countertop. Place the shredded zucchini in the center of the tea towel. Wrap up the zucchini and squeeze the water out of the zucchini.
  3. In a medium size bowl combine 2 eggs, teaspoon vanilla, 1/2 cup honey, 1/2 cup almond milk, 1/4 cup melted coconut oil and shredded zucchini.
  4. In a small bowl add 2 cups gluten-free flour, teaspoon baking soda, 1/2 a teaspoon salt, and 1 tablespoon cinnamon. Whisk together.
  5. Add the dry ingredients to the wet ingredients and mix together.
  6. Fold in the walnuts.
  7. Add the mixture to a bread pan sprayed with baking oil or lined with parchment paper.
  8. Bake in the oven for 50-55 minutes or until a toothpick comes out of the center clean.