Ingredients:

  • 210g gluten-free all-purpose flour blend (with xanthan gum)
  • 50g super-fine almond flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs, room temperature
  • 120ml avocado or grapeseed oil
  • 150g light brown sugar, packed
  • 50g granulated cane sugar
  • 1 tbsp pure vanilla extract
  • 300g fresh zucchini, grated but not squeezed

Instructions:

  1. Preheat your oven to 180°C (350°F) and grease a 9x5 inch loaf pan. Note: Using parchment paper slings makes removal effortless.
  2. Grate 300g of zucchini using the coarse side of your grater. Do not squeeze the liquid out.
  3. In a large bowl, whisk 2 large eggs with 150g brown sugar and 50g granulated sugar until the mixture looks pale and slightly frothy.
  4. Slowly pour in 120ml of oil and 1 tbsp vanilla, whisking constantly to create a smooth emulsion.
  5. Fold in the 300g of grated zucchini until the shreds are well distributed throughout the liquid.
  6. Sift in 210g GF flour, 50g almond flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and spices.
  7. Gently stir the dry ingredients into the wet until no streaks of flour remain. Avoid over mixing, though GF flour is more forgiving than wheat.
  8. Pour the batter into your prepared pan and smooth the top with a spatula.
  9. Bake for 60 minutes until a skewer comes out clean and the top is dark golden.
  10. Let the loaf rest in the pan for 10 minutes before transferring to a wire rack to cool completely.