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.
The Best Grain-Free Flour
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Zucchini Bread
Nutrivore Score: 232
Ingredients
- 3 eggs
- 1 cup maple sugar or unrefined cane sugar
- 1 cup olive oil
- 1 Tablespoon vanilla
- 4 cups zucchini coarsely grated, about 2 pounds, or 3 – 4 medium zucchini
- 2 cups gluten-free flour
- 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
2343
% Daily Value*
Fat
154
g
237
%
Saturated Fat
21
g
131
%
Trans Fat
0.03
g
Polyunsaturated Fat
41
g
Monounsaturated Fat
87
g
Cholesterol
246
mg
82
%
Sodium
2395
mg
104
%
Potassium
1383
mg
40
%
Carbohydrates
225
g
75
%
Fiber
9
g
38
%
Sugar
114
g
127
%
Protein
24
g
48
%
Vitamin A
871
IU
17
%
Vitamin C
52
mg
63
%
Calcium
433
mg
43
%
Iron
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.
