Gluten Free Zucchini Bread

So I’m on a zucchini kick. I have a lot of it, I’m trying to stay in budget, and well, it comes right from our garden. But my old recipe called for flour and I can’t eat that. Plus, I don’t want to use refined sugar either. So I whipped up a new recipe and hoped for the best. It’s all gone so I’m assuming it was a hit!

Gluten Free Zucchini Bread

2 Cups cassava flour

1 Tsp baking powder

1 Tsp baking soda

1/2 Tsp salt

2 Tsp cinnamon 

2 Tbsp dark cocoa powder

1/2 Coconut oil

3 Eggs

1/4 Honey

1 Cup maple syrup

1 1/2 Cup zucchini shredded 

Directions: Add all dry ingredients to the bowl. Mix. Add all wet ingredients except zucchini next. Mix. Shred zucchini and fold into mixture. Grease a cake pan or cupcake pan with coconut oil. Pour mixture into cake pan or 1/2 the way for cupcakes. Bake at 325 for 1 hr for cake, testing at 45 minutes. 30 minutes for cupcakes checking at 20. Oven times will vary. You can top with some powder sugar, but we ate ours plain. 

These were definitely picky eater approved and she usually doesn’t eat zucchini bread. I think because I added the cocoa powder so she couldn’t see the zucchini!! My husband who really doesn’t eat sweets LOVED these!! Enjoy!!