Zucchini Bread

Gluten-free Zucchini Bread

Zucchini bread made from whole foods, sweetened with dates (yay fiber), made without gluten, eggs, white flour, butter, milk, and sugar. I have spent the past month perfecting this recipe and I am so happy with the results. Fluffly, moist, perfectly sweet Zucchini bread perfect for summer time!

Makes 2 loaves

Ingredients

• 1 1/2 cups Chickpea Flour

• 1/2 cup Oat Flour

• 1/2 tbsp Baking Powder

• 1/2 tbsp Baking Soda

• 1/4 tsp Salt

• 1 teaspoon Ceylon Cinnamon

• 1 1/2 cup Non Dairy Milk

• 1 1/2 cups pitted Medjool Dates (about 16 dates)

• 1/4 cup Almond Butter

• 1 tbsp Vanilla Extract

• 1 cup Walnuts, chopped

• 1 cup Zucchini, finely grated
  
  

Directions

1. Add the dry ingredients in a large bowl and mix until fully incorporated.

2. Add the non dairy milk, medjool dates, almond butter, and vanilla extract to a high speed blender. If you don't have a high speed blender, allow the ingredients to sit in the blender for 30 minutes to soften the dates. Blend the mixture until completely smooth. Stir in grated zucchini.

3. Fold wet ingredients into dry ingredients. Add the walnuts, reserving 2 tablespoons to add to the top of the batter before baking.

4. Line two 8x4 loaf tins with parchment paper.

5. Add the batter into the loaf tins and top with a sprinkle of Walnuts.

6. Place in the fridge and chill for 30 minutes (this helps the bread stay risen and not cave in when cooling).

7. Preheat the oven to 350F.

8. Bake for 45-50 minutes. To check if it is done, place a toothpick in the middle. When it comes out clean, it is done

9. Allow to cool before cutting into slices.