Description
Tender and moist, this nightshade-free zucchini bread is packed with flavor and a delightful texture. It’s the perfect treat for breakfast, a snack, or a sweet finish to any meal, all without worrisome nightshades.
Ingredients
- 2 cups nightshade-free flour blend (e.g., 1 cup brown rice flour, 1/2 cup almond flour, 1/2 cup tapioca starch)
- 1 teaspoon baking soda (check for potato starch-free)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 large nightshade-free eggs (or flax eggs for vegan)
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup or coconut sugar
- 1/4 cup neutral oil (like avocado or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed of excess moisture
- 1/2 cup chopped walnuts or pecans (optional, for texture)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan with nightshade-free flour.
- In a large bowl, whisk together the nightshade-free flour blend, baking soda, cinnamon, nutmeg, and salt.
- In a separate medium bowl, whisk together the eggs, applesauce, maple syrup, oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
- Gently fold in the grated zucchini and chopped nuts (if using) until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy!
- Prep Time: 15 mins
- Cook Time: 50 mins