Zucchini Loaf
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 1x
Description
This loaf is so easy to make … but disappears really fast! It’s gluten-free, oil-free, and dairy-free.
Ingredients
Scale
- 1 1/2 cups gluten-free oat flour
- 1 Tbsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp each nutmeg and cloves
- 1/2 zucchini, grated (about 2 cups)
- 1 cup unsweetened apple sauce
- 1/2 cup pure maple syrup
- 2 eggs
Instructions
- Preheat your oven to 350F and spray a loaf or muffin tin with coconut oil.
- In a small bowl, combine the dry ingredients.
- In a large bowl, combine wet ingredients.
- Fold dry ingredients into wet, but do not over mix.
- Pour batter into loaf pan or 12-cup muffin tin. Bake for 50 minutes (loaf) or 20 minutes (muffins). Cool before serving.
Notes
Flour Substitute
Use any flour you have on hand or that works for you – spelt, quinoa, whole grain, etc.
Egg-Free
Substitute the 2 eggs for 2 flax eggs and voila!
