Easy Gluten-Free Zucchini Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 cup packed zucchini, shredded
  • 1 cup sorghum flour
  • ½ cup tapioca starch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon xanthan gum
  • ½ teaspoon salt
  • 1 tablespoon cinnamon
  • ½ cup coconut sugar
  • ¼ cup maple syrup
  • ⅓ cup coconut oil
  • 2 eggs
  • ¼ cup milk alternative
  • 1 tablespoon vanilla
  • 1 teaspoon lemon juice
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare a loaf pan by rubbing with a thin layer of coconut oil or butter and set aside.
  3. Shred zucchini and squeeze in a towel. Set aside.
  4. In a large bowl mix together sorghum flour, tapioca starch, baking powder, baking soda, xantahn gum, salt, and cinnamon.
  5. In a separate bowl, melt coconut oil, add in coconut sugar, maple syrup, eggs, milk alternative, vanilla and lemon juice. Whisk together until combined.
  6. Add wet ingredients to dry and mix until just combined.
  7. Fold in zucchini and pour into loaf pan.
  8. Cook 45-55 minutes or until toothpick comes out clean.
  9. Cool and enjoy!
  10. **Store in refrigerator.
Recipe by Simple Roots at https://simplerootswellness.com/easy-gluten-free-zucchini-bread/