Gluten-Free Zucchini Bread

Chock-full of zucchini and using olive oil and your favorite gluten-free flour blend, this zucchini bread recipe packs a greater nutrient punch than your average recipe. For example, if you opt for gluten-free cassava flour, with its Nutrivore Score of 224 to replace traditional wheat flour with a Nutrivore Score of 66, you up the nutrient value of this recipe significantly. We also use a high-quality olive oil and an unrefined cane or maple sugar. If you like, you can replace the walnuts with pecans or any other favorite nut or seed.

Featured Ingredients

Zucchini is a super nutrient-dense food, particularly rich in beneficial phytonutrients, including polyphenols and carotenoids, vitamin C, vitamin B6 (pyridoxine), and vitamin B7 (biotin). The peel of this veggie has as much as 10 times more carotenoids than the flesh, so it’s best to eat the entire veggie, peel and all.

Cassava delivers at least 10% or more of the daily value of 16 different nutrients per 1-cup serving, including vitamins, minerals, phytonutrients, protein, and fiber. It is a top 25 food source of 6 different nutrients including vitamin B1, potassium, polyphenols, phosphorus, and vitamin C, in addition to being a non-dairy top food source of calcium!

Eggs are full of nutrients! A single serving of 2 eggs provides at least 10% or more of the daily value of 17 different nutrients, with the yolk containing the vast majority of the nutrition.

Zucchini Nutrients

Cassava Nutrients

Chicken Egg Nutrients

The Best Grain-Free Flour

• Make make delicious grain free baked goods at home with ease
• Substitute 1:1 in your favorite recipes
• AIP, Paleo, and Vegan friendly
• Grain free, gluten free, nightshade free, legume free, seed free, soy free and dairy free
• Save 10% with code Nutrivore

BethBlends Flour Blends

Zucchini Bread

Nutrivore Score: 232

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 20 slices

Calories 234kcal

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Ingredients

• 3 eggs
• 1 cup maple sugar or brown sugar, cane sugar, or your favorite granulated sugar
• 1 cup olive oil or your favorite vegetable oil
• 1 tablespoon vanilla
• 4 cups zucchini coarsely grated, about 2 pounds, or 3 – 4 medium zucchini
• 2 cups cassava flour or all purpose flour or your favorite gluten-free flour blend
• 2 teaspoons baking soda
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 cup walnuts chopped
• coconut oil and additional cassava flour to grease and flour pans

Instructions

• Preheat oven to 350F. Grease and flour two loaf pans.
• Beat together eggs, sugar, olive oil, and vanilla. Stir in zucchini.
• Combine flour, baking soda, allspice, nutmeg, ginger and salt. Add to egg mixture and stir to fully incorporate. Fold in walnuts.
• Pour half of the batter into each of the two prepared loaf pans.
• Bake for 1 hour.
• To remove from loaf pans, simply invert onto a cutting board or cooling rack. Cool on a cooling rack.
• Store in an airtight container at room temperature for up to four days.

Nutrition

Nutrition Facts

Zucchini Bread

Amount per Serving

Calories

234

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.003

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

9

g

Cholesterol

 

25

mg

8

%

Sodium

 

239

mg

10

%

Potassium

 

138

mg

4

%

Carbohydrates

 

22

g

7

%

Fiber

 

1

g

4

%

Sugar

 

11

g

12

%

Protein

 

2

g

4

%

Vitamin A

 

87

IU

2

%

Vitamin C

 

5

mg

6

%

Calcium

 

43

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

To calculate the Nutrivore Score of this recipe and to optimize nutrient density, I use olive oil, cassava flour and maple sugar.