Gluten Free Zucchini Bread with Pumpkin Seeds

Dairy & Gluten Free Zucchini Bread

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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings:12 slices
Course:Breakfast
Keyword:Dairy Free, Gluten Free, Kid Friendly, Quick Bread

Ingredients

¾ Cup Whole Wheat Flour

    ½ Cup Oat Flour (see note for oat flour)

    • If making Gluten Free use 1 ¼ cup oat flour and add 1 tsp of baking powder or your favorite gluten free blend

    2 tbsp Ground Flax

      1/2 tsp Cinnamon

        1/4 tsp Nutmeg

          1/2 tsp Salt

            1/2 tsp Baking Soda

              2 tsp Baking Powder

                1 tsp Vanilla

                  2oz Oil (coconut or any other)

                    ¼ Cup Applesauce (see note below)

                      1/3 Cup Maple Syrup

                        1 ¼ Cups Grated Zucchini (about 1 medium)

                          1 Egg

                            1 tbsp Pumpkin Seeds

                              Instructions

                              • Preheat oven to 350 degrees (unless baking at a later time)
                              • In a bowl measure the flours, baking soda, baking powder, salt, flax and cinnamon and whisk together
                              • Using a grater shred the zucchini
                              • In separate bowl (or I like to use a liquid measuring cuwhisk together the egg, oil, applesauce and maple syrup)
                              • Add the wet ingredients to the dry ingredients and mix until just combined
                              • Fold in the zucchini
                              • Pour into a 9x13 greased or parchment lined loaf pan
                              • Bake for 40-50 minutes – the loaf will “bounce-back” when you touch it or you can insert a toothpick and make sure it comes out clean
                              • Let cool 10 minutes before inverting onto a cooling rack

                              Notes

                              Note 1: I like to double the recipe and make a 2ndloaf or a batch of muffins for the freezer
                              Note 2: I have added a 2oz container of pureed green beans for extra veggies and you didn’t notice the difference
                              Note 3: To make oat flour you can grind them in your food processor or vitamix (I find the vitamix processes them much finer)
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