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Gluten-Free Zucchini Bread

Gluten-Free Zucchini Bread

Prep Time 10 minutes
Bake Time 30 minutes
Course Breakfast, Dessert, Gluten Free, Side Dish
Servings 4 people

Ingredients
  

  • 1 cup of brown rice flour
  • 1 cup of cassava flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup coconut sugar
  • 1 tablespoon vanilla
  • 2 eggs
  • 1 cup zucchini shredded
  • 1 teaspoon of cinnamon
  • 1/4 cup olive oil or butter
  • avocado oil spray

Maple butter

  • 1/4 cup of maple syrup
  • 1 stick of grass-fed butter, softened

Instructions
 

  • Preheat the oven to 350 degrees. Spray the inside of a loaf pan with avocado oil spray in a large bowl.
  • Mix together your wet ingredients. Start by adding your eggs, sugar, and vanilla. Whisk until smooth.
  • Add the melted butter and shredded zucchini, and set aside. In another bowl, mix together your dry ingredients, flour, baking powder, salt, and cinnamon. Using a fork, whisk together until smooth.
  • Next, slowly pour your dry ingredients into your wet ingredients, using a spatula to fold the mixture until all lumps are smooth and the mixture is evenly combined.
  • Pour the mixture into your loaf pan and place it in the oven for 25 to 30 minutes, or until a knife comes out clean when inserted.
  • While the zucchini bread is baking, mix together the softened butter and maple syrup and set aside.
  • When the zucchini bread is done baking, let it rest for five to 10 minutes. Using a knife, slice it into thick slices and serve with maple butter. Enjoy!