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Gluten-Free, Sugar-Free Zucchini Bread (Low-Lectin)

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Description

Easy to make, healthy, and delicious, this gluten-free and sugar-free zucchini bread is probably the best and healthiest zucchini bread you’ll ever make. Free from both natural and artificial sweeteners, it’s also keto-friendly. Its soft, moist texture makes every bite feel light and satisfying.

Ingredients

DRY INGREDIENTS

  • 1 cup almond flour, lightly packed
  • 1 cup tigernut flour, lightly packed
  • 4 tablespoons tapioca flour
  • 4 tablespoons coconut flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt

WET INGREDIENTS

  • 4 pasture-raised eggs
  • 12 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons Ceylon cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 2 cups grated zucchini (squeeze out the excess liquid before measuring)

FOR TOPPING

  • a handful of toasted walnuts, finely ground
  • 1–2 teaspoons of raw, local honey (Yacon, Maple, or Allulose syrup can be used instead)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the dry ingredients until well combined.
  3. In a blender, combine all the wet ingredients until smooth.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined, ensuring not to over-mix. The resulting batter should be fluffy and light.
  5. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
  6. Bake in the preheated oven for 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. If you prefer using mini loaf pans, divide the batter among four of them and bake for about 40 minutes.
  7. After baking, allow the bread to cool in the loaf pan for about 10 minutes.
  8. Carefully remove the bread from the pan and place it on a cooling rack, letting it cool until it reaches room temperature. Now you can drizzle some honey on top and sprinkle the finely ground walnuts. 
  9. Once cooled, it’s ready to slice and enjoy. For storage, place the bread in a glass container with a lid and refrigerate. If you’d like to freeze it, first slice the bread and place parchment paper between each slice to prevent sticking. Store in a freezer-safe container or bag.

Notes

When measuring flours using the “lightly packed” method, gently press down the flour with your hand. Add more flour until you reach the desired measurement without compacting it too much.

Find it online: https://creativeinmykitchen.com/gluten-free-sugar-free-zucchini-bread-lectin-light/