A highly anticipated recipe for delicious zucchini bread that is gluten-free, dairy-free, and refined sugar-free. Made with almond and oat flours, sweetened with coconut sugar and maple syrup, and baked to golden perfection in an 8x8 pan.
Preheat oven to 350 degrees and prepare an 8x8 pan by greasing with coconut oil or lining with greased parchment paper. Shred one medium zucchini completely and use paper towels to pat the shreds down and squeeze some of the liquid out. Set aside on a towel to dry slightly. In a medium bowl mix together almond butter and melted and cooled coconut oil until smooth. Add vanilla extract, maple syrup, and beaten eggs. Next, add coconut sugar to this wet mixture and cream together until completely smooth and incorporated. Add zucchini and mix to incorporate. In a separate bowl, whisk together almond flour, oat flour, baking soda, baking powder, and cinnamon. Combine wet and dry ingredients. Transfer to the prepared pan and smooth everything so it’s distributed evenly throughout the pan. Sprinkle the top with a bit of coconut sugar. Bake for 25-30 minutes until edges are golden and pull away from sides of pan, and a knife inserted in the center comes out clean. Let cool before slicing and serving! Enjoy!
