Gluten Free Zucchini Bread

Here is a little update on the zucchini bread I've made and shared for SO MANY years. This really is a family favorite. It's always been dairy free and soy free, but now I've been making it gluten free as well, so I wanted to share the changes I've made. I've also switched out vegetable oil for coconut oil, and the white sugar for coconut sugar.

Ingredients:

3 eggs beaten

1 cup coconut oil

2 cups coconut palm sugar

2 cups peeled, pureed zucchini

1 tbsp vanilla extract

1 tsp salt

1 tsp baking soda

2 tbsp cinnamon

1/4 tsp baking powder

3 cups gluten free flour

Combine all ingredients. Beat well. Pour into 2 greased 9x5 loaf pans. Bake at 325 degrees for 1 hour.

2 medium zucchinis is approximately 1 cup pureed.

My favorite spreads on top are cream cheese or almond butter, but plain is delicious too!

Here is the best gluten free flour I've found. When I say its the best, I mean I don't feel like I've sacrificed the flavor OR texture of the bread. This flour actually makes this bread very dense so it's almost cake-like. So good!

The sugar I now use is coconut palm sugar. It's still sugar but at least it's less processed!

I have also substituted canola or vegetable oil for coconut oil. I just pop it in the microwave to melt the amount I need. Because of the vanilla and cinnamon in this recipe, I don't even notice a difference in taste using the coconut oil. Coconut oil is just better in general as it doesn't cause inflammation like vegetable oils do.