Gluten Free Zucchini Bread Recipe | Fresh Milled Oats

Created by

Gretchen

Total Time

75 min + cooling

Prep Time

15 minutes

Cook Time

1 hour

Rating

(2)

Notes

Read our recipe notes below (0)

This gluten free zucchini bread recipe is everything you could want in a homemade quick bread—perfectly moist and naturally sweetened. Made with freshly milled sprouted oat flour and packed with zucchini (straight from the garden), it’s a nourishing treat that’s just as delicious for breakfast as it is for an afternoon snack or dessert. No one will guess it’s gluten-free!

Ingredients

Yield: 10 slices

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Directions

Step 1

Preheat the oven to 350°F (175°C). Line a standard bread loaf pan with unbleached parchment paper.

Step 2

Place the grated zucchini in the center of a clean dish towel. Fold the towel over the zucchini, then twist both ends tightly in opposite directions to form a compact bundle. Let it rest for 5–10 minutes, then twist and squeeze firmly over the sink or a bowl until most of the liquid has been extracted. You should end up with about ½ cup of zucchini juice (feel free to drink it or save it for a smoothie). Set the squeezed zucchini aside.

Step 3

In a medium-size bowl, whisk together the dry ingredients. In another larger bowl, whisk together ingredients from the wet mix including the coconut sugar, eggs, vanilla, and honey. While whisking, slowly pour in the cooled melted butter. Add the dry mix, strained zucchini, and chopped walnuts. Use a spatula to fold ingredients in together.

Step 4

Pour batter into baking dish and bake for 1 hour or until a knife inserted into center comes out clean. Allow to cool in pan for 15 minutes, then transfer to a a cooling rack. Allow to cool completely before slicing for best texture and consistency.