Zucchini Bread

By weavincanuck

Ingredients

• 1 cup shredded zucchini (packed)
• 1 1/4 cup gfJules™ Gluten-Free All-Purpose Flour
• 1/4 cup flaxseed meal (or gfJules™ Flour or almond meal or buckwheat flour)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/8 tsp. sea salt, fine
• 1/2 Tbs. cinnamon
• 1/4 tsp. allspice
• 1/2 cup coconut oil, room temperature (or may use vegetable shortening)
• 1/2 cup granulated cane sugar or unrefined coconut palm sugar
• 1 egg + 1 egg white
• 1/2 tsp. almond extract (or may use pure vanilla extract)
• 1/2 cup chopped, toasted pecans (toast at 200°F for 10 minutes on a cookie sheet, cool, then chop)

Details

Servings 1
Adapted from gfjules.com

Preparation

Step 1

Preheat oven to 350 F.

In a medium-sized bowl, whisk together gfJules Flour, flaxseed meal, baking powder, baking soda, salt, cinnamon and allspice.

In a large mixing bowl, cream coconut oil together with sugar for one minute. Add egg, egg white and almond extract, mixing until thoroughly combined.

Slowly stir in the dry ingredients, making a thick batter. Fold in the shredded zucchini and chopped nuts until integrated.

Oil a 9×5 bread pan and spread the batter smoothly with a rubber spatula. Bake in preheated oven for 45-50 minutes, testing with a toothpick to see if it has baked all the way through. The toothpick inserted into the center of the loaf should come out clean when done.

Remove to cool on a wire rack for 10 minutes before removing from the bread pan to finish cooling on the rack.

Drizzle with confectioner’s sugar + milk glaze, if desired.