Seed Oil Free Ginger Zucchini Bread
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Learn more →Ingredients
10 servings
- 2 cups gluten free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ½ tsp salt
- 2 large eggs
- ½ cup light brown sugar, packed
- ¼ cup maple syrup
- ½ cup neutral oil (such as canola or sunflower oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 2 tsp vanilla extract
- 2 cups zucchini, coarsely grated and squeezed dry (about 2 medium zucchini)
- ½ cup walnuts, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or several layers of paper towels, wrap tightly, and squeeze firmly over the sink until no more liquid comes out. You should have about 2 cups of tightly packed, dry grated zucchini.
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