Grain-Free Zucchini Blender Bread

This grain-free zucchini blender bread is magnificent. It’s tender, full of flavor and not too sweet. All the ingredients whip up together in the blender too, which makes the process a breeze!

I especially love that there’s no need to do any messy zucchini grating. Does anyone else have pieces fling all over when grating? No matter what I do, I can’t seem to control it, and it really is messy (albeit minor, I know). Not grating the zucchini does change the appearance a little, as there’s no visible green specs in the bread like there typically is, but the flavor and fluffy texture is all there. The bread is naturally sweetened, gluten and grain-free, and can be made dairy-free too. Plus, it’s super easy — just blend, pour and bake. Are you convinced to try it yet?

I enjoyed eating slices of this with a thick slather of almond butter on top, but it’s also tasty with butter/ghee or totally on its own. The bread is light, spongy and completely delicious. It makes for a nice addition to breakfast, but is also a perfect little snack or treat.

Also, if you really want to make this zucchini bread decadent, add up to 1 cup of good-quality dark chocolate chips to the batter after blending!

Cheers and enjoy!

5 from 1 vote

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Grain-Free Zucchini Blender Bread

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

Naturally sweetened gluten and grain-free (with dairy-free option) zucchini bread, made in the blender! Light, fluffy and delicious!

Course: Breakfast, Dessert, Snack

Cuisine: Dairy-free, Gluten-free, Grain-free

Servings: 10 slices

Ingredients

• 1.5 cups zucchini, diced
• 4 eggs, preferably pasture-raised
• 1/2 cup grass-fed butter, ghee or coconut oil, melted
• 3-4 Tbsp raw honey or maple syrup
• 2 tsp pure vanilla extract
• 2 tsp apple cider vinegar
• 1/2 cup coconut flour
• 2 tsp cinnamon
• 3/4 tsp cardamom
• 1 tsp baking soda
• Pinch of sea salt

Instructions

1. Preheat oven to 350 degrees F. Line a standard 9x5 loaf pan with parchment paper and set aside.

2. To the blender container, add the diced zucchini, eggs, melted butter or coconut oil, raw honey or maple syrup, vanilla and apple cider vinegar. Blend until smooth. Then, add the coconut flour, cinnamon, cardamom, baking soda and sea salt. Blend again until thick and smooth.
3. Pour batter into prepared loaf pan and bake in preheated oven for 45-55 minutes or until toothpick inserted in the center comes out clean.
4. Let cool about 10-15 minutes in the loaf pan and then carefully lift out of the pan using the parchment paper. I recommend cooling completely before slicing, as the texture is better, but do what you need to do!
5. Store leftovers in an airtight container for a few days or in the refrigerator for up to five.