I know. I know. There are a bajillion zucchini bread recipes out there, but I have yet to find a gluten free version I really really love, so I created my own!
I really like to shred the zucchini for this zucchini bread recipe on the small holes. This allows you to get zucchini flavor in your bread without large chunks of skin when the bread is baked.
This bread is great to have for breakfast, to put on a brunch buffet, or bring it to a new neighbor. The possibilities are endless!
The most important things to remember with this recipe:
You want to very quickly whisk your sugar and coconut oil mixture with the other wet ingredients, so it doesn’t solidify.
You want to be sure that you have plenty of zucchini. You want 1 cup for this zucchini bread recipe AFTER you’ve squeezed the water out.
Have a piece of aluminum foil ready for the last 10 minutes of baking. Place the foil over the top of the loaf, very loosely. This will allow the bread to finish baking, but it won’t get too brown
Be sure to remove the bread from the loaf pan about 15 minutes after baking. Do not let it cool completely in the loaf pan. Doing this will cause your bread to become a bit dry and crumbly.
Enjoy, and let me know what you think over in Instagram @sugarandsalt.wellness!