Gluten Free Zucchini Bread
Author: Allie
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
  • 1 cup grated zucchini (1 medium zucchini)
  • 1 cup almond flour
  • 1 cup brown rice flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup honey, maple syrup or agave
  • 1 ripe banana
  • 2 eggs
  1. Preheat the oven to 350 degrees. Grease a loaf pan and set aside
  2. Press the zucchini between two paper towels, squeezing lightly to release excess moisture.
  3. Combine all the dry ingredients to a medium-sized bowl (flours, baking soda, salt, cinnamon and nutmeg).
  4. Place the eggs, honey and banana in the bowl of a stand mixer and beat on medium speed for one minute. Add the zucchini and beat until everything is fully combined (15 seconds).
  5. Slowly add the dry ingredients to the mixer until everything is fully incorporated.
  6. Pour batter into the prepared loaf pan and bake for 40-45 minutes or until the middle is set and cooked.
  7. Store in an air tight container in the refrigerator.
Calories: 168.5 Fat: 5.9 Sugar: 13.2 Fiber: 2 Protein: 4.4 Cholesterol: 31
Recipe by Key Ingredients at