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.

What makes this recipe special? It actually sneaks in some really healthy ingredients. 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 just 66, you up the nutrient value of this recipe significantly. I also recommend using 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.

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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.

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