Zucchini Bread (Gluten-Free)

Ingredients:

“Dry” ingredients:

1 ½ cup almond flour (170 g)

½ cup tapioca flour (60 g)

¼ cup coconut flour (30 g)

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

“Wet” ingredients:

3 eggs

½ cup applesauce (120 g)

2 tablespoons maple syrup

1 tablespoon apple cider vinegar

1 ½ cups grated zucchini (200 g)

Directions:

1. Preheat oven to 175°C

2. Add all dry ingredients to a bowl and mix.

3. In a separate bowl, whisk together eggs, applesauce, maple syrup, and apple cider vinegar. Squeeze the grated zucchini in a plastic bag or kitchen towel (to remove excess water). Then add the drained zucchini to the “wet” ingredients and mix.

4. Pour the “wet” ingredients into the dry ingredients and mix well. Pour the batter into a greased 22 x 11 cm baking dish.

5. Bake the zucchini bread for about 50-60 minutes.

Yield: one loaf of zucchini bread

Recipe: downshiftology.com