Happy St. Patrick’s Day.
Just in time for a little green shamrock fun, here’s an easy gluten-free zucchini bread that you can serve for breakfast or dessert today. I used creamy coconut oil and Himalayan sea salt for this recipe to make it extra flavorful and rich in nutrients.
This recipe is perfect for anytime of the year but I love making it for St. Patty’s day because what’s more fun that eating green food on a green day?
I’ve never tossed in cinnamon to a zucchini bread recipe, but I thought I’d add a bit of natural sweetness for some extra flavor – just in case your zucchini’s aren’t in season or full of mega flavor.
Prime time for zucchini is the summer but it’s such an easy veggie to find that it’s simply such a fun treat to make all year round.
It’s hard to believe spring is coming this week – I’m SO ready for flip flops and sundresses, how about you?
Until then, I’ll just daydream about the warm weather and bake this little loaf of green fun for a mini celebration.
Enjoy!
Try to buy everything organic. Here’s why: The Benefits of Eating Organic.
If you have an egg allergy or if you are vegan, you can substitute the eggs in this recipe here on my Egg Substitute Page.
Ingredients
- 3 large eggs
- 3 large ripe zucchini shredded (approximately 2 cups)
- 1 1/2 Tbsp. almond extract
- 1 cup coconut sugar
- ½ cup organic coconut oil melted
- ¼ tsp. Himalayan sea salt
- ½ tsp. baking soda
- 1 tsp. gluten-free aluminum-free baking powder
- 2 ½ cups almond flour
- ½ cup coconut flour
- 1 1/2 Tbsp. ground cinnamon
- 1/4 tsp. all spice
- 1/4 tsp. fresh lemon zest
- 1/2 cup sunflower seeds
Instructions
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Preheat oven to 350 degrees F.
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In a large bowl; beat eggs until they are fluffy. Add zucchini, almond extract and coconut sugar; mix well. Slowly add coconut oil and continue to mix.
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Sift coconut flour; set aside. In a separate bowl, combine sea salt, baking soda, baking powder, almond flour, coconut flour, cinnamon, all spice, lemon zest and sunflower seeds; mix well to combine, then add the dry ingredients to the wet egg mixture. Stir well until wet and dry mixtures are combined and there are no lumps in the batter.
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Transfer mixture to the prepared baking pan; bake in the oven for 50-60 minutes or until bread is set. Check the doneness by inserting a toothpick after 50 minutes to see if the inside is cooked completely.
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Set aside to cool for 15-20 minutes before serving. Serve warm.
Would love to try this.
I need to print this and try it out
I would really love to win the bobs redmill flour Amy
I’m looking forward to growing my own zucchini this summer!
YUM!
Amie, this looks good. Would love to win the free bobs almond flour. thanks
This sounds great! Great to have a gf alternative for a classic. Pinned for when zucchini is in season.
Why to Vermonters only lock their cars in August? Zucchini season.
BTW I never lock my car in August 🙂
This sounds good!
I love zucchini bread! So awesome how many things I can make gluten free 🙂
Hey Amie! I’m a huge fan of your sweet potato loaf – its been a godsend of a treat as i have so many food restrictions. So excited about this new recipe, but can you advise as to how much stevia to use in place of sugar? And will it greatly affect the outcome/ should i adjust by adding flour? Thanks so much! Lots of love to you! 😉
You can use 1 tsp. stevia to start with. See how that works! xooxox
This bread looks amazing. I have been looking for breads to make for our son who has celiac. I think he may like this. Looks like lots of flavor and the texture looks good too. The texture of gf is what he is having a hard time dealing with. Thanks for the recipe!! And I have never tried wheat grass, but it sure looks interesting.
I didn’t know there was gluten free wheat grass! Would love to try it.
I love zucchini bread. Usually I add a handful of chocolate chips and some walnuts, but have not used cinnamon. Can not wait to give it a try 😀
Thank you!
This zucchini bread is so good! I can’t stop eating it!
Wahoooooooooooo! SO happy to hear you love it Julie!!
Fantastic loaf!
Thank you!!!
Love it! I’m making a commitment to make new recipes to overcome things…this is tops on the list 🙂 Thanks Amie.
When you post the calories, are they for the whole cake for each individual slice? 🙂
Individual slice.
Rats 😉
What size pan did you use?
Regular loaf pan. Thanks!
Thank you for this wonderful recipe, it sounds delicious and I want to try this. What temperature do you suggest I use? Thank you so much!
Om nom nom…this looks so good!! 🙂
Love zucchini bread and the touch of sweet spices and lemon zest in your recipe make this extra special!
Thank you Jeanette!!!