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Gluten-Free Coconut Zucchini Bread

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GLUTEN-FREE COCONUT ZUCCHINI BREAD RECIPE

Gluten-Free Coconut Zucchini Bread
  • Prep Time15 min
  • Cook Time55 min
  • Total Time1 hr 10 min

INGREDIENTS

  • 3/4 cup The Toasted Oat Macadamia Chunk Soft Granola
  • 2 cups fresh zucchini, shredded & unpeeled
  • 2 large eggs
  • 1/4 cup almond milk (non dairy-free substitute 2% milk)
  • 1/2 cup coconut oil, melted (non dairy-free substitute butter)
  • 1/2 cup packed light brown sugar
  • 1 tsp. vanilla extract
  • 2 cups gluten-free all purpose flour
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 2/3 cup sweetened shredded coconut

INSTRUCTIONS

1

Preheat oven to 350 degrees Fahrenheit. Grease a 9″ x 5″ bread pan with coconut oil or butter.

2

Grate zucchini into shreds, wrap them in a cheese cloth & squeeze as much water out as possible.

BAKEHOUSE TIP: If you don’t have a cheesecloth, blot with paper towel.

coconut-zuchinni-bread

3

In a medium bowl, whisk together the Macadamia Chunk Soft Granola, flour, salt, baking soda, baking powder & shredded coconut. Save or use extra Soft Granola & coconut to sprinkle on top of the bread. Set aside.

4

In a separate bowl, whisk together eggs, milk, melted coconut oil or butter, brown sugar & vanilla extract. Add the zucchini & dry ingredients & mix until combined.

coconut-zuchinni-bread

5

Pour the batter into the greased pan & top it with extra coconut & Soft Granola. Bake for 45 to 60 minutes, or until a toothpick comes out clean. Tent the pan with foil after about 25 minutes of baking to prevent browning the top too much.

6

Let the bread cool before removing from the pan. This breakfast bread is best served warm & topped with extra butter or coconut oil.

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