Zucchini is a-plenty this time of the year! So why not use all the zucchini in your garden and make zucchini bread! This zucchini bread is gluten free and vegan – but if you don’t have food sensitivities, you can use regular flour and eggs where gluten-free flour and flax eggs are used.

Zucchini Bread Gluten Free 

Ingredients

1.5 cups gluten-free flour – I use ½ cup each almond meal, tapioca and sorghum flours – Trader Joe’s Just Almond Meal is a good option

2 flax eggs (you can use eggs if you’re able to eat)

3/4 cups sugar

1 tsp salt

1 tbsp vanilla

½ cup extra virgin olive oil

1 tbsp cinnamon

1 tsp nutmeg

1/2 tsp baking powder

1/2 tsp baking soda

1.5 cups grated zucchini (skin also)

1/2 cup dairy-free chocolate chips – I use Enjoy Life Semi-Sweet Chocolate Mini Chips or chunks

1/2 cup chopped walnuts

¼ cup coconut unsweetened flaked

Directions:

Blend together the flax eggs, sugar, salt, vanilla and olive oil in a stand mixer. In a separate bowl, mix the flours, cinnamon, nutmeg. Stir in shredded zucchini, walnuts, chocolate chips and coconut.

Pour into parchment lined loaf pan.  Bake at 350 for about one hour.

Let me know how my zucchini bread recipe turns out!