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Gluten-Free Raspberry Zucchini Bread
Gluten-Free Raspberry Zucchini Bread
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Gluten-free zucchini bread with raspberries, pecans, and organic ingredients like sugar, coconut oil, and chickpea flour.
Ingredients:
  • 1 cup coconut sugar
  • 0.5 cup coconut oil, melted
  • 0.5 cup unsweetened applesauce
  • 0.5 cup cane sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground Ceylon cinnamon
  • 1 teaspoon Himalayan salt
  • 1.5 cups gluten-free all-purpose baking flour
  • 1.5 cups chickpea flour (besan)
  • 3 cups grated, drained zucchini
  • 1 cup pecans
  • 1 cup fresh raspberries
Instructions:
  • Preheat the oven to 325°F (165°C). Grease two loaf pans with aromatic coconut oil and lightly dust with gluten-free flour for a perfect release.
  • In a large bowl, whisk eggs, then mix in coconut sugar, coconut oil, applesauce, cane sugar, vanilla extract, baking soda, baking powder, Ceylon cinnamon, and Himalayan salt. Gradually add and mix gluten-free flour and chickpea flour. Once combined, gently fold in zucchini, pecans, and raspberries before pouring the batter into loaf pans.
  • Bake in a preheated oven until a toothpick inserted into the center comes out clean, approximately 1 1/4 hours.

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