Did you know it was National Zucchini Bread Day?
I honestly have absolutely no idea why, but it sure is a good excuse to enjoy one of my favorite sweet baked breads. I grew up with homemade zucchini bread – my mom was an avid baker and this one was one of my faves. I’ve since created a recipe that suits my gluten-free diet that also uses the healthiest ingredients possible. I hope you will give it a try; it really is amazing.
- 2 cups brown rice flour, or sprouted brown rice flour
- ½ cup tapioca flour
- 2 teaspoons homemade baking powder (see recipe below)
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- pinch of ground clove or nutmeg
- Wet Ingredients:
- ¾ cup pastured eggs (about 3 but be sure to measure)
- 1¼ finely grated or shredded zucchini
- ½ cup organic brown sugar (for a sweeter bread add up to ⅔ cup brown sugar)
- ⅓ cup melted virgin coconut oil or avocado oil 2 teaspoons vanilla extract
- 1 cup or more of walnut (or Enjoy Life Chocolate Chips)
- ½ organic golden raisins or currants, optional
- Preheat oven to 350 degrees.
- Line a muffin tin with parchment muffin liners or grease a loaf pan with butter
- In a medium mixing bowl, whisk together the dry ingredients.
- In another mixing bowl, whisk together the eggs, zucchini, sugar, oil and vanilla.
- Add the wet ingredients to the dry and mix together well.
- Fold in the walnuts, raisins or chocolate chunks (if using).
- Spoon the batter into the lined muffin tins or the loaf pan
- Bake the muffins for about 25 minutes, for the loaf bake 45 minutes or until a toothpick inserted in the middle comes out clean.
- *Note: I like this bread with just the half cup of sugar but it's not really very sweet at all. If you'd like a sweeter bread try adding the raisins or currants before upping the sugar. If you don't want the dried fruit, but want your bread a bit on the sweeter side just add the ⅔ cup of brown sugar instead of the half cup.
- Homemade Baking Powder Recipe:
- Makes 1 cup
- /4 cup baking soda
- /2 cup cream of tartar
- /4 cup arrowroot or tapioca
- Sift all ingredients into a bowl then transfer to airtight storage container.
I buy my sprouted flours from To Your Health Sprouted Flour Company. Sprouting the grains makes them easier to digest by the body; thereby, making the final baked good a much healthier choice. This also reduces their starch content as well. Read more here about why you may want to choose sprouted grains and flours for your baking.
Just in case you want to ‘get your bake on’ and make some zucchini bread to celebrate National Zuke Bread Day (or maybe just because I’ve now given you a craving for it), here are some additional recipes from some of my fellow real food bloggers to check out.
More Healthy Gluten-Free Zucchini Bread & Muffin Recipes:
- Grain-Free Zucchini Muffins from Health, Home & Happiness
- Gluten-Free Chocolate Zucchini Muffins from Real Food RN
- Zucchini Apple Muffins from This is so good…
- Cinnamon Raisin Zucchini Muffins from Raising Generation Nourished
- Organic Chocolate Zucchini Bread from Whole Lifestyle Nutrition
- Grain-Free Zucchini Bread from Divine Health From the Inside Out
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