Gluten-Free Zucchini Bread

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Ingredients Minutes Calories
Prep Cook Servings
15 min 50 min 8
Gluten-Free Zucchini Bread
Health Highlights


1 cup grated Zucchini
1 cup Sorghum flour
1/2 cup Tapioca starch
2 tsp Baking powder
3/4 tsp Xanthan gum
1 tbsp Cinnamon
1/2 cup Coconut sugar
1/4 cup Maple syrup, pure
1/3 cup Coconut oil
2 medium egg Egg
1/4 cup Soy milk, unsweetened, plain
1 tbsp Vanilla extract, pure
1 tsp Lemon juice


Preheat oven to 350°F.

Prepare a loaf pan by rubbing with a thin layer of coconut oil or butter and set aside.

Shred zucchini and squeeze in a towel. Set aside.

In a large bowl mix together sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, salt, and cinnamon.

In a separate bowl, melt coconut oil, add in coconut sugar, maple syrup, eggs, milk alternative, vanilla and lemon juice. Whisk together until combined.

Add wet ingredients to dry and mix until just combined.

Fold in zucchini and pour into loaf pan.

Cook 45-55 minutes or until toothpick comes out clean.

Cool and enjoy!

**Store in refrigerator.

Nutrition Facts

Per Portion

Calories 277
Calories from fat 98
Calories from saturated fat 71
Total Fat 10.9 g
Saturated Fat 7.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.2 g
Cholesterol 48 mg
Sodium 49 mg
Potassium 291 mg
Total Carbohydrate 41 g
Dietary Fiber 2.3 g
Sugars 22.0 g
Protein 4.0 g

Dietary servings

Per Portion

Grain 0.8
Meat Alternative 0.1
Vegetables 0.2

Energy sources