Tag

coconut sugar

Browsing
Dairy-Free

The BEST Almond Flour Brownies (gluten free & dairy-free!)

By
close-up overhead image of almond flour brownies.

Perfectly rich and chocolatey almond flour brownies! Super easy to make with just one bowl and 8 ingredients. These brownies are my all-time favorite grain-free, dairy-free, and healthy dessert recipe!

overhead image of almond flour brownies.

What You’ll Need to Make Almond Flour Brownies

Almond Flour – Duh! Almond flour is the star of this show. I highly recommend blanched super-fine almond flour for these gluten-free brownies. I use and love this Bob’s Red Mill Almond Flour in all of my almond flour recipes!

Sugar – I used coconut sugar in my almond flour brownies to make them refined sugar-free. Coconut sugar is just as sweet and tasty as regular sugar, but less processed! However, you can totally use whatever kind of sugar you have on-hand.

Chocolate Chips – Plenty of chocolate chips for these double chocolate brownies! You’ll melt one cup and beat them into the batter, then add 1/2 cup of whole chocolate chips in at the very end. The result is ultra rich and chocolatey brownies, YUM!

three almond flour brownies stacked on top of each other.

Tips and Tricks

  • Beat the eggs and sugar together until super light and fluffy. This is what gives us that crisp, crackly brownie top!
  • Serve these almond flour brownies warm with a scoop of cold vanilla ice cream! I just LOVE turning this dessert into brownie sundaes, such a delicious and decadent treat.
  • Go ahead, add a handful of chopped walnuts to these brownies if you’d like! I personally don’t see anything wrong with walnuts in brownies, so have fun and make these your own.
close-up overhead image of almond flour brownies.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: Simply swap the eggs for your favorite vegan egg substitute. I haven’t tested this option myself just yet, so if you do let me know how it works in the comments!

Make it Paleo: For paleo brownies, use coconut sugar in this recipe, and use either paleo chocolate chips or a chopped paleo chocolate bar. I recommend Hu Kitchen Chocolate Baking Gems!

Don’t Forget to Try These Almond Flour Recipes!

close-up overhead image of almond flour brownies.
4.70 from 13 votes

Almond Flour Brownies

Perfectly rich and chocolatey almond flour brownies! Super easy to make with just one bowl and 8 ingredients. These brownies are my all-time favorite grain-free, dairy-free, and healthy dessert recipe!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 16 brownies

Ingredients

  • 1 cup sugar, I used coconut sugar
  • 3 large eggs
  • 1 1/2 cups almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups chocolate chips, divided
  • 1/2 cup olive oil, avocado oil or vegetable oil

Instructions

  • Preheat oven to 350° Fahrenheit and line an 8×8-inch pan with parchment paper.
  • In a large bowl, beat together the sugar and eggs with either a hand or stand mixer. Continue beating for 3-5 minutes, until super light and fluffy.
  • Add the almond flour, cocoa powder, vanilla extract, and salt. Stir until everything is just combined, careful not to over-mix.
  • In a separate small bowl, add the olive oil and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each interval, until chocolate chips are fully melted.
  • Pour melted chocolate chips and olive oil into the brownie batter, and stir to combine. Then, fold in the remaining chocolate chips.
  • Pour brownie batter into prepared pan and bake for 30-35 minutes, or until the center is just barely set. Remove from oven and let cool completely before slicing into squares.

Notes

  • These almond flour brownies will stay fresh in an airtight container, at room temperature, for up to 1 week. That is… if they last that long!

    • Nutrition

    Serving: 1brownie | Calories: 264kcal | Carbohydrates: 28g | Protein: 4.5g | Fat: 16g | Sugar: 20g
    View Post
    By
    30 Minutes or Less

    Healthy Edible Brownie Batter

    By
    close up image of healthy edible brownie batter in a jar with a spoon.

    If we’re being completely honest, I’m not sure the last day I went without eating any chocolate. I always manage to have at least a little chocolate throughout my day, and then of course, to end my day. My chocolate of choice is usually something I can quick and easy, that I can just grab-and-go. Recently I’ve had a batch of my 3-ingredient healthy crunch bars stored in my freezer which have been fabulous! And next to those, are my last batch of healthy homemade date caramels – SO GOOD.

    To keep my daily chocolate streak going, I decided to add yet another chocolatey treat to the mix. *Enter healthy edible brownie batter, made with just 5 ingredients!* This edible brownie checks all of my boxes. One, it’s chocolate. Two, it’s super easy to make. Three, there’s no baking require. And four, it’s entirely gluten-free, dairy-free, and low sugar! SO if you’re anything like me and just can’t live without at least a bite of chocolate to get you through the day, then you’re going to love this edible brownie batter. Enjoy, friends! And if you try this recipe, please leave a star rating and review. I always appreciate your support so so much!

    healthy edible brownie batter in a jar on a tea towel.

    Why You’ll Love This Recipe

    This recipe is incredibly easy to make and comes together in just minutes! It’s perfect for when you want a quick, indulgent treat that’s also healthier than traditional brownie batter. Plus, it’s gluten-free, dairy-free, and can be adjusted for vegan or low-carb diets.

    What You Need to Make Edible Brownie Batter

    • Butter or Coconut Oil: Adds richness and a creamy texture to the batter. Coconut oil keeps the recipe dairy-free and adds a subtle tropical flavor, while butter offers a more classic taste.
    • Milk (Non-Dairy or Dairy): Helps create a smooth, spreadable consistency. You can use any milk, but non-dairy versions like almond or oat milk work great for a plant-based option.
    • Coconut Sugar or Brown Sugar: Sweetens the batter naturally, with coconut sugar providing a lower-glycemic option than regular sugar, while brown sugar brings a caramel-like sweetness.
    • Almond Flour or All-Purpose Flour: Almond flour keeps this recipe gluten-free and adds a slightly nutty flavor. If you plan on doing a lot of healthy, gluten-free baking, I recommend buying your almond flour in bulk on Amazon to save money! But If you’re not gluten-sensitive, regular all-purpose flour works too. But if you’re going to use all-purpose flour, make sure you heat-treat it first to ensure it’s safe to eat in this brownie batter.
    • Unsweetened Cocoa Powder: Adds that rich, deep chocolate flavor to give the batter its brownie taste.
    • Chocolate Chips: The final touch for a bit of texture and extra chocolatey goodness. I use and love the Guittard extra dark chocolate chips in all of my chocolate recipes (they’re dairy-free btw!).

    Is it Safe to Eat?

    Yes, this recipe is completely safe to eat! There are no raw eggs involved, and if you use almond flour, you avoid any potential issues with uncooked all-purpose flour. If using regular flour, be sure to heat-treat it first by microwaving or baking it to ensure it’s safe to consume.

    healthy edible brownie batter in a small jar with a spoon.

    How to Make Edible Brownie Batter

    Making this brownie batter couldn’t be easier! Simply mix together all the ingredients, fold in your chocolate chips, and enjoy right away. There’s no need for baking or any fancy equipment.

    Storage Tips

    Store your edible brownie batter in an airtight container in the refrigerator for up to 5 days. When you’re ready to enjoy it again, let it come to room temperature for a few minutes for a softer texture. You can also freeze it for up to 3 months.

    Switch Up The Flavors of This Edible Brownie Batter

    This edible brownie batter is delicious as-is, but you can easily switch up the flavors to keep things exciting! Try adding a pinch of sea salt, a splash of vanilla extract, or even some crushed nuts for extra crunch. For a minty twist, mix in a drop of peppermint extract!

    Adjust This Recipe to Your Dietary Needs

    • Vegan: Use coconut oil and non-dairy milk, and opt for dairy-free chocolate chips.
    • Low Carb: Swap out the coconut sugar for a low-carb sweetener like erythritol or monk fruit sweetener.
    • Nut-Free: Use all-purpose flour instead of almond flour and replace any nut-based ingredients with allergy-friendly alternatives.

    Healthy, Gluten-Free, and Low-Sugar!

    This edible brownie batter is a healthier alternative to traditional recipes, with just 5 ingredients and no refined sugar. It’s gluten-free, dairy-free, and can easily be made vegan, making it a great guilt-free treat you can whip up anytime.

    close up image of healthy edible brownie batter in a jar with a spoon.
    4.20 from 5 votes

    Healthy Edible Brownie Batter

    This simple and healthy edible brownie batter recipe is made with just 5 ingredients, is gluten-free, and can easily be adjusted to fit various dietary needs. It’s the perfect way to satisfy your brownie cravings without any baking required!
    Print Pin Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4 servings

    Ingredients

    • 2 tablespoons softened coconut oil or butter
    • 3-4 tablespoons milk (I used non-dairy milk)
    • 1/4 cup coconut sugar or brown sugar
    • 3/4 cup almond flour or heat-treated all purpose flour
    • 1/4 cup unsweetened cocoa powder
    • 1/4 cup chocolate chips (I used extra dark chocolate chips)

    Instructions

    • Add all ingredient except chocolate chips to a large bowl and mix to combine.
    • Then, fold in the chocolate chips and enjoy!

    Notes

    The nutrition facts have been calculated for 4 servings, and without the chocolate chips. 

    Nutrition

    Serving: 1serving | Calories: 240kcal | Carbohydrates: 20g | Protein: 5.6g | Fat: 18g | Sugar: 13g
    View Post
    By
    30 Minutes or Less

    Chocolate Covered Strawberry Almond Flour Brownies

    By
    overhead image of chocolate covered strawberry almond flour brownies with a chocolate drizzle and freeze dried strawberries on top.

    With valentine’s day right around the corner, I was craving something extra chocolate-y! I’ve been drinking my healthy hot chocolate pretty much daily and gathered the ingredients for my 3-ingredient oreo mug cake, but I wanted something new …something a little more special. After all, this is my baby’s first Valentine’s day, and I plan on going ALL out!

    So what did I do? I took my almond flour brownies, threw in some freeze dried strawberries, and topped with a chocolate drizzle – and voilà, these chocolate covered strawberry almond flour brownies were born! They’re rich, fudgy, and extra indulgent but totally grain-free, dairy-free, and sweetened with coconut sugar. So whether you’re also craving something special this month, or looking to treat that someone special, you gotta give these chocolate covered strawberry almond flour brownies a try. It’s love at first bite!

    bite shot of chocolate covered strawberry almond flour brownies.

    What You’ll Need to Make Chocolate Covered Strawberry Almond Flour Brownies

    Sugar: I used coconut sugar in my brownies, but cane sugar works great too! Use whatever you prefer, even granulated monk fruit sweetener will do the trick.

    Almond Flour: Almond flour is the secret ingredient in these chocolate covered strawberry *almond flour* brownies, making them gluten-free and grain-free. Don’t mess with it though, the almond flavor can’t be subbed without compromising this recipe!

    Olive Oil: This is the secret to extra fudgy brownies! Olive oil is the magic touch for that perfect consistency and rich flavor. Embrace it – your taste buds will thank you.

    Freeze Dried Strawberries: I used the Natierra freeze-dried strawberries and they were delicious. But I know Trader Joe’s sells them too! No freeze-dried strawberries? No problem. Fresh chopped strawberries work just as well.

    close-up overhead image of chocolate covered strawberry almond flour brownies with chocolate drizzle and freeze dried strawberries on top.

    Can I use store bought brownie mix instead?

    You sure can! To make these chocolate covered strawberry brownies with store bought brownie mix, start by preparing the mix according to the package instructions. Then, add in 1 cup of freeze dried strawberries to the batter and stir to combine. Transfer the batter to a lined and/or greased brownie pan and bake according to package instructions. Once brownies are baked, remove them from the oven and let them cool completely before topping with the chocolate drizzle. Just as delicious with half the effort!

    Tips and Tricks

    • Whip the sugar and eggs until they’re super light and fluffy – a key step for that melt-in-your-mouth brownie texture.
    • When bringing together the dry ingredients, give them a gentle stir. Over-mixing can impact the texture of your brownies, so keep it light and just right.
    • For that pro finish, hold off on the chocolate drizzle until your brownies are entirely cooled. Patience pays off for that beautiful, glossy topping!
    overhead image of chocolate covered strawberry almond flour brownies with a chocolate drizzle and freeze dried strawberries on top.
    3 from 3 votes

    Chocolate Covered Strawberry Almond Flour Brownies

    These chocolate covered strawberry brownies are rich, fudgy, and totally delicious! They’re made with almond flour and coconut sugar for a healthier twist, but are still just as indulgent. These are the perfect Valentine’s Day recipe, or any day treat!
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Servings: 4 servings

    Ingredients

    • 1 cup sugar, I used coconut sugar
    • 3 large eggs
    • 1 1/2 cups almond flour
    • 3 tablespoons unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1 1/2 cups chocolate chips, divided
    • 1/2 cup olive oil, or any vegetable oil
    • 1 cup freeze-dried strawberries, or 1 cup fresh chopped strawberries

    For the chocolate drizzle:

    • 1/2 cup chocolate chips
    • 1 teaspoon coconut oil

    Instructions

    • Preheat oven to 350° Fahrenheit and line an 8×8-inch pan with parchment paper.
    • In a large bowl, beat together the sugar and eggs with either a hand or stand mixer, or a whisk (hello arm workout!). Continue beating for 3-5 minutes, until light and fluffy.
    • Add the almond flour, cocoa powder, vanilla extract, and salt. Stir until everything is just combined, careful not to over-mix.
    • In a separate small bowl, add the coconut oil and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each interval, until chocolate chips are fully melted.
    • Pour melted chocolate chips and olive oil into the brownie batter, and stir to combine. Then, add in the remaining chocolate chip and freeze dried strawberries and fold to combine.
    • Pour brownie batter into prepared pan and bake for 30-35 minutes, or until the center is just barely set. Remove from oven and let cool completely.
    • Once brownies are cool, make the chocolate drizzle by melting the chocolate chips and coconut oil together in the microwave in 30 seconds increments. Stir the chocolate between each increment until completely smooth.
    • Cut the brownies into squares, then top the brownies with the melted chocolate drizzle and additional freeze dried strawberries if you’d like.

    Nutrition

    Calories: 300kcal
    View Post
    By
    Dairy-Free

    Gluten-Free Pumpkin Coffee Cake (vegan & refined sugar-free!)

    By
    close-up image of gluten-free pumpkin coffee cake

    Fall is in the air, and you know what that means – it’s pumpkin spice season! But don’t worry, we’ve got your back with a scrumptious Gluten-Free Pumpkin Coffee Cake recipe that’s not just gluten-free but also vegan and refined sugar-free. So, grab your apron, a pumpkin spice latte, and let’s dive right into this autumn treat.

    gluten-free pumpkin coffee cake on a baking sheet with milk on the side

    What You’ll Need to Make Gluten-Free Pumpkin Coffee Cake

    Gluten-Free All-Purpose Flour: To keep it gluten-free, we’ll be using a gluten-free all-purpose flour blend. Make sure it’s labeled as such to avoid any unwanted gluten surprises. I use and recommend this Bob’s Red Mill Gluten-Free 1:1 Baking Flour.

    Coconut Sugar or Brown Sugar: Sweeten things up with a touch of coconut sugar or brown sugar. These options add that wonderful caramel flavor we all crave in coffee cake.

    Pumpkin Puree: Our star ingredient! Go for the canned pumpkin puree or whip up some homemade pumpkin puree for that authentic fall flavor.

    Cinnamon: Spice things up with a generous pinch of cinnamon. It’s the secret ingredient that’ll make your kitchen smell like a cozy pumpkin spice haven.

    overhead image of gluten-free pumpkin coffee cake on a baking sheet

    Tips and Tricks

    • The Perfect Flour Mix: When using gluten-free flour, it’s crucial to get the right texture. Mix your gluten-free flour with a bit of xanthan gum to help with binding and structure. Typically, 1/2 teaspoon per cup of flour should do the trick.
    • Pumpkin Magic: If you want your coffee cake to be extra pumpkin-y, add a touch of pumpkin pie spice in addition to the cinnamon. Nutmeg, cloves, and allspice will give it that unmistakable autumn flavor.
    • Say No to Overbaking: One of the biggest gluten-free baking pitfalls is overbaking. Keep an eye on your coffee cake and use the toothpick test. Insert a toothpick into the center, and if it comes out with just a few moist crumbs, your cake is ready. Overbaking can make it dry.
    close-up image of gluten-free pumpkin coffee cake
    4.34 from 6 votes

    Gluten-Free Pumpkin Coffee Cake (vegan & refined sugar-free!)

    Fall is in the air, and you know what that means – it’s pumpkin spice season! But don’t worry, we’ve got your back with a scrumptious Gluten-Free Pumpkin Coffee Cake recipe that’s not just gluten-free but also vegan and refined sugar-free. So, grab your apron, a pumpkin spice latte, and let’s dive right into this autumn treat.
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 16 servings

    Equipment

    • 1 large bowl
    • 1 medium bowl
    • 1 small bowl
    • 1 9×9-inch baking pan

    Ingredients

    • 2 1/2 cups gluten-free all purpose flour see Notes
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 tablespoon pumpkin pie spice
    • 1/2 teaspoon salt
    • 1 cup coconut sugar or brown sugar
    • 1 cup milk (I used almond milk)
    • 1/3 cup melted coconut oil or melted butter
    • 1 cup pumpkin puree
    • 1 tablespoon vanilla extract

    For the filling:

    • 1/4 cup coconut sugar or brown sugar
    • 1 tablespoon gluten-free all purpose flour
    • 1 teaspoon cinnamon

    For the streusel topping:

    • 1 cup gluten-free all purpose flour
    • 1 cup coconut sugar, or brown sugar
    • 1/2 cup softened butter (I used vegan butter)
    • 1 teaspoon cinnamon

    Instructions

    • Preheat oven to 350° Fahrenheit and line an 8×8-inch baking pan with parchment paper.
    • In a large bowl, mix together the gluten-free all purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.
    • In a separate medium bowl, whisk together the coconut sugar, milk, melted coconut oil, pumpkin puree, and vanilla extract.
    • Slowly pour the wet ingredients into the dry ingredients while stirring, then mix until just combined. Set the cake batter aside.
    • Add all filling ingredients to a small bowl and mix together.
    • Then, add all streusel topping ingredients to a bowl and mix together until it comes together. 
    • Transfer half of the batter to the 8×8-inch baking pan, then evenly pour the filling over the top of the batter.
    • Pour the remaining batter over the filling, then top the whole thing with an even layer on the streusel topping.
    • Bake for 45-50 minutes, or until a toothpick inserted down the center of the cake comes out mostly clean. Remove from pan and cool on a wire cooling rack before slicing and serving.

    Notes

  • Gluten-Free All Purpose Flour: Make sure you’re gluten-free flour contains xanthan gum for this recipe! If it doesn’t, then add 1 1/2 teaspoons of xanthan gum in with the dry ingredients.

    • Nutrition

    Serving: 1serving | Calories: 272kcal | Carbohydrates: 44g | Protein: 2.5g | Fat: 10g | Sugar: 26g

    There you have it, folks! A delightful Gluten-Free Pumpkin Coffee Cake recipe that’s not only gluten-free but also vegan and refined sugar-free. With the warmth of cinnamon and the cozy embrace of pumpkin, this coffee cake will have your taste buds doing the autumn dance.

    So, whether you’re gluten-sensitive, vegan, or simply looking for a healthier treat, this coffee cake has got you covered. Happy baking, and enjoy the flavors of fall in every bite!

    View Post
    By
    Breakfast

    Classic Gluten-Free Zucchini Bread

    By
    sliced gluten-free zucchini bread on a baking sheet with a knife.

    This gluten-free zucchini bread is deliciously moist! It’s super easy to make and loaded with fresh zucchini. Enjoy a thick slice of this gluten-free zucchini bread with a little butter for breakfast or as a snack!

    gluten-free zucchini bread on a baking sheet.

    The Story Behind This Gluten-Free Zucchini Bread Recipe

    My parents were those people that built a garden during quarantine. Anyone else?? And while it took a while to enjoy the fruits (literally) of their labor, oh man was it worth all their hard work! They have strawberries, blueberries, lettuce, every herb you can think of, and a whole BUNCH of zucchini. Like A LOT of zucchini. So when they sent me home a couple weeks ago with a massive bag of homegrown zucchini, I knew exactly what I was going to do with it. Though I had never made gluten-free zucchini bread before, so I took a few notes from my gluten-free banana bread recipe, tweaked things a bit, and this incredible recipe was born!

    sliced gluten-free zucchini bread on a baking sheet with milk on the side.

    What You Need To Make Gluten-Free Zucchini Bread

    Zucchini – This dark green veggie is loaded vitamins, minerals, and antioxidants! It’s also high in fiber and has been proven to aid healthy digestion. Good-for-you zucchini also flourishes in the summer months! (A big reason why my parents currently have SO much of it right now).

    To prep zucchini for this recipe, simply slice off one end and run the zucchini down a cheese grater. Continue to grate the zucchini until you have one heaping cup worth of shredded zucchini. Once grated, you’ll wrap the zucchini in a dish towel and squeeze out as much of the liquid from the zucchini as possible. This summer vegetable holds on to a lot of water, and to avoid a soggy zucchini bread, you’ll want to squeeze out as much of that water as you can. Once the water is removed, you’re ready to use your shredded zucchini in this gluten-free zucchini bread recipe!

    Gluten-Free All Purpose Flour – I use and love the King Arthur Measure for Measure Gluten-Free Flour for most of my gluten-free baked goods recipes. It’s a solid gluten-free flour that holds its structure when baked and never fails me. However, you can use your favorite gluten-free all purpose flour for this recipe. My one suggestion is to always make sure that whatever gluten-free all purpose flour you use contains xanthan gum. Xanthan gum is crucial to binding and quite literally keeping everything together.

    gluten-free zucchini bread step 1
    gluten-free zucchini bread step 3
    gluten-free zucchini bread step 4

    Adjust This Recipe to Your Dietary Needs

    • Make it Nut-Free: Omit the almond flour in this recipe and use an additional 1/2 cup of gluten-free all purpose flour instead.
    • Make it Vegan: To make this a gluten-free and vegan zucchini bread, try using either two flax eggs, one ripe mashed banana, or 1 cup of apple sauce in place of the eggs in this recipe.
    • Add Gluten: Use 2 cups of regular all purpose flour in place of the gluten-free all purpose flour and almond flour.
    sliced gluten-free zucchini bread on a baking sheet with a knife.
    5 from 1 vote

    Gluten-Free Zucchini Bread

    This gluten-free zucchini bread is deliciously moist! It’s super easy to make and loaded with fresh zucchini. Enjoy a thick slice of this gluten-free zucchini bread with a little butter for breakfast or as a snack!
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 8 servings

    Ingredients

    • 1 cup shredded zucchini
    • 1 1/2 cups gluten-free all purpose flour, see Notes
    • 1/2 cup almond flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 2 eggs
    • 1/2 cup coconut oil or butter, melted
    • 1 cup sugar
    • 1 tablespoon lemon juice
    • 2 teaspoons vanilla extract

    Instructions

    • Preheat oven to 375° Fahrenheit and lightly grease a 9×5 loaf pan.
    • Wrap the shredded zucchini in a dish towel and squeeze over the sink to remove as much water from the zucchini as possible, then set aside.
    • Mix together the gluten-free all purpose flour, almond flour, baking soda, baking powder, and cinnamon in a large bowl.
      gluten-free zucchini bread step 1
    • In a separate bowl, whisk together the eggs, melted coconut oil, sugar, lemon juice, and vanilla extract until combined.
      gluten-free zucchini bread step 2
    • Add the wet ingredients into the dry ingredients and gently fold together until no flour remains.
    • Gently fold in the shredded zucchini until just combined.
    • Transfer batter to prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
      gluten-free zucchini bread step 5

    Notes

  • Gluten-Free All Purpose Flour: I use and love the King Arthur Measure for Measure Gluten-Free Flour in this recipe, though you can use any all purpose gluten-free flour you’d like as long as it contains xantham gum.

    • Nutrition

    Calories: 300kcal
    View Post
    By