This gluten-free version of my grandmother’s amazing zucchini bread is an absolutely delicious treat that makes a great hostess gift or a slice to put out for guests.
Growing up, my grandmother’s zucchini bread was a staple in my house, courtesy of her amazing zucchini garden! We would even keep a few loaves in the freezer to enjoy during the off-season. This version uses almond flour, avocado oil, and pure cane sugar – a few wholesome swaps were made, but it still has the most amazing flavor. You’ll absolutely love this gluten-free zucchini bread recipe!
My Grandmother’s Famous Zucchini Bread (Gluten-Free)
Description
This gluten-free version of my grandmother’s amazing zucchini bread is an absolutely delicious treat made with wholesome ingredients.
Ingredients
1 1/2 cups fine blanched almond flour
2 small eggs
1/4 cup avocado oil
3/4 cup pure cane sugar
1/2 tsp vanilla
3/4 cup shredded zucchini, squeezed
1/2 c crushed pineapple, very well drained
1 1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
Instructions
- Add eggs, oil, sugar, and vanilla to a food processor and pulse until fully blended
- Add the remaining ingredients into the food processor and process until everything is fully combined and the batter is smooth
- Pour the batter into a 9” x 5” parchment-lined loaf pan
- If you have time, place the batter in the fridge to chill for 1-2 hours before baking
- When you’re ready to bake, preheat the oven to 350F
- Place the zucchini bread in the oven and bake for about an hour – once you can press a toothpick into the center and pull it out clean, it’s ready!
- Allow the bread to cool before removing it from the pan and cutting – enjoy warm with some optional melted butter and flakey sea salt on top
Notes
*If you can, allow the batter to chill for 1-2 hours in the fridge before baking!