Ingredients:

  • 1.5 cups (180g) Gluten-free all-purpose flour blend (with xanthan gum)
  • 1 cup (96g) Almond flour
  • 1 tsp (5g) Baking soda
  • 1 tsp (2g) Ground cinnamon
  • 0.5 tsp (3g) Salt
  • 0.75 cup (150g) Packed light brown sugar
  • 0.5 cup (110g) Neutral oil
  • 2 large (100g) Eggs
  • 1 tsp (5ml) Pure vanilla extract
  • 2 cups (250g) Grated zucchini

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper. Grate the zucchini using a box grater, keeping the pieces coarse.
  2. In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, cinnamon, and salt until no clumps remain.
  3. In a large bowl, beat the brown sugar, neutral oil, eggs, and vanilla extract until the batter is smooth and the sugar has begun to dissolve.
  4. Gently stir the dry ingredients into the wet mixture using a spatula. Once just combined, fold in the grated zucchini, mixing only until no flour streaks remain.
  5. Pour the batter into the prepared pan and bake for 55–65 minutes, or until the top is deep mahogany brown and the center springs back lightly when pressed.