Healthy Gluten Free Zucchini Bread
1loaf (about 10 slices)
1loaf (about 10 slices)
  1. Preheat oven to 350ºF. Lightly grease a 9x5in loaf pan.
  2. Stir together all of the ingredients in a large bowl until throughly mixed. Pour batter into the loaf pan and gently shake side to side to even it out.
  3. Bake for 45-55 minutes or until an inserted toothpick comes out clean and the top of the loaf is golden brown and firm to the touch.
  4. Let loaf cool for about 10 minutes in the pan and then transfer to a cooling rack in order to cool the rest of the way.
  5. Enjoy slightly warm fresh from the oven, room temp, or reheated in the microwave. Enjoy plain or add butter, jams, or nut butters if desired. Store in an airtight container.
Recipe Notes

*Before shredding I recommend coring the zucchini with an apple corer or carefully with a knife so that no seeds get in the bread.

**If you prefer a sweeter bread, you can add 1-2 more tablespoons of honey or granulated sweetener, or 1-2 tablespoons of both.

*** I used date sugar but any granulated sweetened should work