I've been experimenting with anti-inflammatory baking. I LOVE sweets and breads you guys. A dear parent of one of my students has continuously provided me with large zucchinis to enjoy! I figured it was high time I figure out how to make zucchini bread that tastes as good as Grandma's, but is within my dietary needs.
I am not a food blog writer. They annoy me, actually. I mean, do people actually read the paragraphs upon paragraphs detailing the food? We just want the recipes people!
Here is my gluten free and refined sugar free zucchini bread recipe:
Amazing GF/SF Zucchini Bread
- Just under 2C all purpose gluten free flour
- 3/4tsp baking powder
- 3/4tsp baking soda
- 1tsp cinnamon
- 1tsp sea salt
- 1C coconut sugar
- 1/2C agave syrup
- 3/4C melted coconut oil
- 1tsp vanilla extract
- 2 eggs
- 2 1/2C grated zucchini
1. Preheat oven to 350 degrees F. Grease a loaf pan.
2.Blend flour, baking powder and soda, cinnamon, and sea salt. In another bowl, whisk remaining ingredients. Combine bowls and mix well.
3. Pour into greased loaf pan. Bake between 40-50 minutes depending on oven. Bake until toothpick comes out clean. Depending on the type of flour used, the baking time may vary.
4. Let cook then ENJOY!!
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