I've been making zucchini bread for years, but I decided to cut the sugar and give it a whirl with gluten-free flour. My family is OBSESSED with this healthy zucchini bread. Now I have a sneaky way to get a veggie into the girls during dessert!
This zucchini bread is super easy, healthy and great to have in the house for breakfast, snacks and dessert. It also freezes beautifully so I'm planning to double the recipe (which will make 4 large loaves), and freeze a few for the coming weeks when I need snacks for back-to-school.
The best trick for freezing this zucchini bread (or any sweet bread), is to wrap it in plastic wrap as soon as you take it out of the pan, while the zucchini bread is still hot. The heat from the warm zucchini bread will make the plastic wrap into shrink wrap and will seal in the moisture to keep the zucchini bread super moist and delicious.
Scarlett could barely wait until I was done taking a pic to get another piece of this zucchini bread!Secretly Healthy Zucchini Bread
Shhh, no one will know that this zucchini bread is secretly packed with nutrients. Low in sugar and made with gluten-free flour, so you can feel good about serving this zucchini bread any time of day. This zucchini bread also freezes beautifully.
Ingredients
- 2 1/2 cups Gluten-free Flour
- 1/4 tsp. Baking Powder
- 2 tsp. Baking Soda
- 1/2 tsp. Kosher salt
- 4 tsp. Cinnamon
- 3 Eggs
- 1/2 cup Coconut or avocado oil
- 1/2. cup Unsweetened Apple Sauce
- 1 cup Coconut Sugar
- 1 cup Sucanat (or 1/2 cup cane sugar and 1/2 cup brown sugar)
- 2 tsp. Vanilla Extract
- 2 cups Grated Zucchini
Instructions
Preheat oven to 325 degrees. In a medium bowl, sift together first 5 ingredients (flour through cinnamon). Set aside.
In a large bowl, combine eggs, oil, applesauce, sugar and vanilla. Beat well with an electric mixer. Stir in zucchini. Add flour mixture in batches and stir until just combined (do not over mix).
Spray 2 regular size loaf pans or 4 mini loaf pans with nonstick spray (bottom and sides). Bake in the center of the oven for approximately 50 minutes for 4 mini loafs or 65-75 minutes for 2 regular loaves. Cool slightly, run a knife around the edge of the pan to release the bread from the sides, and remove from pan. Cool on wire rack or seal in plastic wrap to lock in moisture.