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Grain-Free Zucchini Blender Bread

Naturally sweetened gluten and grain-free (with dairy-free option) zucchini bread, made in the blender! Light, fluffy and delicious!
Course Breakfast, Snack, Treats
Cuisine Dairy-free, Gluten-free, Grain-free
Keyword gluten-free zucchini bread, grain-free zucchini bread, zucchini bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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.