Gluten-Free Raspberry Zucchini Bread
Description
Made with two types of organic sugar, coconut oil, and chickpea flour, this gluten-free zucchini bread is filled with raspberries and pecans.
Ingredients
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3 eggs
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1 cup coconut sugar
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1/2 cup coconut oil, melted
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1/2 cup unsweetened applesauce
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1/2 cup cane sugar
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1 tablespoon vanilla extract
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2 teaspoons baking soda
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1 teaspoon baking powder
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1 teaspoon ground Ceylon cinnamon
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1 teaspoon Himalayan salt
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1 1/2 cups gluten-free all-purpose baking flour
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1 1/2 cups chickpea flour (besan)
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3 cups grated, drained zucchini
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1 cup pecans
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1 cup fresh raspberries
Directions
1
Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour.
2
Beat eggs in a large bowl; stir in coconut sugar, coconut oil, applesauce, cane sugar, vanilla extract, baking soda, baking powder, Ceylon cinnamon, and Himalayan salt. Mix in gluten-free flour and chickpea flour, 1 cup at a time; stir until mixed well. Fold in zucchini, pecans, and raspberries. Pour batter into the prepared loaf pans.
3
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.