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.
- 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
- 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.