Ingredients:

  • 2 cups (280g) Gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tsp (5g) Baking soda
  • 1/2 tsp (3g) Salt
  • 1 tbsp (8g) Ground cinnamon
  • 1 tsp (2g) Ground ginger
  • 1/4 tsp (1g) Ground cloves
  • 2 large eggs (100g)
  • 3/4 cup (150g) Brown sugar, packed
  • 1/2 cup (120ml) Avocado oil
  • 1 cup (245g) Pumpkin puree
  • 1 tsp (5ml) Vanilla extract
  • 1 cup (140g) Zucchini, grated and lightly squeezed

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides.
  2. Grate the zucchini using the large holes of a box grater; gently squeeze with a paper towel if excessively watery.
  3. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, ginger, and cloves until no clumps remain.
  4. In a large bowl, whisk the eggs and brown sugar until smooth, then stream in the avocado oil and whisk again.
  5. Stir in the pumpkin puree and vanilla extract until the mixture is a uniform, velvety orange.
  6. Gently fold the dry ingredients into the wet mixture using a spatula until flour streaks disappear.
  7. Fold in the grated zucchini until evenly distributed.
  8. Pour the batter into the prepared pan, smooth the top with a spoon, and bake for 50–60 minutes until the top is deep mahogany and a toothpick comes out clean.