15-20 minutes
Free from: eggs, gluten / wheat, dairy, corn, soy, refined sugar, canola oil
To save time, cut zucchini into quarters, and place in food processor to chop. Pulse until zucchini looks like it's grated (very small pieces), then remove. Then using a nut milk bag, or over a strainer with a large bowl underneath, squeeze as much liquid from zucchini as possible.
70 minutes
4-6 servings
1/4 cup coconut oil, melted
1/2 cup raw honey or 100% maple syrup
1 flaxseed meal “egg” (1 Tbsp ground flaxseed meal + 3 Tbsp water)
1/2 cup coconut milk
1 tablespoon vanilla extract
1 3/4 cups of Bob’s Red Mill gluten free all-purpose flour (red bag)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups of grated zucchini (probably about two medium zucchinis. Make sure to squeeze the grated zucchini so it’s as dry as possible)
1 cup of add-ins like nuts or raisins - OPTIONAL
Preheat oven to 350F.
In small bowl, mix 1 Tbsp flaxseed meal with 3 Tbsp water. Let sit to gel together for about 10 minutes to make a "flax egg".
In a large mixing bowl, whisk the melted coconut oil and honey (or maple syrup, if using).
Add the coconut milk, vanilla extract, and flaxseed “egg”. Whisk to combine.
Add the gluten-free flour, salt, baking soda, and cinnamon to the wet ingredients and mix well.
Add the optional add-ins, then gently fold them in with a spatula or a wooden spoon.
Line a loaf pan with parchment paper and transfer the batter to the loaf pan.
Bake for 60 to 75 minutes. To check if the bread is ready, insert a toothpick in the center of it. If the toothpick comes out clean, the bread is ready.
Let cool slightly after removing from the oven. Then remove the bread from the pan and set on a wire rack to cool all the way. Serve or put into a refrigerator- or freezer-friendly container and place in refrigerator or freezer for later.