Gluten Free Zucchini Bread (Dairy Free)
Classic zucchini bread is so hard to beat, and this easy, healthy Gluten Free Zucchini Bread recipe, which is also dairy free, is no different.
- 1 ½ cups cassava flour
- 1 cup gluten free quick cooking rolled oats
- ½ cup tapioca flour/starch
- 1 tablespoon unflavored collagen powder*
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- 4 eggs
- ¾ cup olive oil**
- ¾ cup pure maple syrup
- 2 cups finely shredded zucchini (about 1, 10-oz zucchini)
Preheat oven to 350°Lightly grease bottom and sides of two 7 ½ x 4-inch loaf pans (measured at the top opening of the panwith a little olive oil. Set pans aside.
In a large bowl whisk together cassava flour, oats, tapioca flour, collagen, baking powder, cinnamon, salt, and soda. In a medium bowl, whisk eggs until lightly beaten. Whisk in oil and syrup. Add egg mixture all at once to flour mixture. Whisk until batter is well combined. Stir in shredded zucchini. Divide batter evenly between the two prepared loaf pans, spread tops to an even layer.
Bake for 35 to 40 minutes or until a long wooden toothpick (a wooden skewer works well!) inserted near the center comes out mostly clean (there can be some slightly wet crumbs clinging to the toothpick but it should not look like unbaked batter).
Cool bread in pans on a wire rack for 5 to 10 minutes. Loosen bread from sides of the pans by running a thin metal spreader or butter knife around the edges of the bread. Remove bread from the pans. Cool completely on the wire rack. Wrap bread in waxed paper and store in an airtight container in a cool dry place up to 3 days. Or, freeze up to 3 months.
* You do not have to add the collagen for this recipe to work, however, the bread will fall apart more easily after cutting the slices if you don’t add the collagen. I highly recommend adding it if you can! ** Do not use extra-virgin olive oil for this recipe. It will add too much flavor. Use a regular or light olive oil, both of which have less flavor than extra-virgin. Yield: 2 loaves (8 slices per loaf)