Perfect Zucchini Bread
Recipe type: bread, breakfast
Serves: one loaf
dairy, egg, soy and gluten free, vegan
  • 2 tablespoons flax seed, freshly ground
  • ½ cup warm water
  • 1½ cups gluten free all purpose flour
  • ¾ cup coconut flour
  • 2 teaspoons baking powder
  • ¼ + ⅛ teaspoon xanthan gum
  • 1 tablespoon cinnamon
  • pinch sea salt
  • 2 cups zucchini, grated
  • ⅓ cup safflower oil
  • ¾ cup maple syrup
  1. Grind flax seed in blender, coffee grinder. Combine 2 tablespoons flax with ½ cup water and stir. Place in refrigerator to set into gel (this equals / replaces two eggs).
  2. Prepare crumb topping – recipe below.
  3. In large bowl, combine grated zucchini, oil and maple syrup. In same bowl, add flours
  4. but do not stir in. On top of the flours, add baking powder, xanthan gum, cinnamon and salt, stirring into the flours before folding into wet ingredients. Pour into prepared (buttered, sprayed) loaf pan. Top with crumble topping and get into oven.
  5. Bake at 350 for 35-38 minutes or until inserted toothpick comes out clean.
Recipe by spabettie at