Applesauce Zucchini Bread (Gluten Free) (Edit recipe)

This applesauce zucchini bread recipe is paleo friendly, gluten free, dairy free and oil free. In addition, this healthy zucchini bread is only sweetened with applesauce (no sugar added). It has a moist, tender texture and can be enjoyed any time of day - from breakfast to dessert!

10 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	123
Fat:	7 g
Carbohydrates:	13 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	182 mg
Fiber:	3 g
Sugars:	4 g
Calculated per serving.

by bakeitpaleo

View original recipe

Serves: 8

Ingredients

1 cup Zucchini, shredded (118g)
3 Eggs
0.75 cup unsweetened Applesauce
1 tsp Pure Vanilla Extract
1.5 cups Almond Flour, (145g)
0.5 cup Tapioca Starch, (62g)
2 tsp Otto's Naturals Grain-Free Baking Powder
0.25 tsp Salt
0.333 cup Dark Chocolate Chips, chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
Squeeze out the excess water from the zucchini. You can do this by patting it dry with paper towels or using a nut milk bag or cheesecloth to wring out the water.
In a large mixing bowl, whisk together the zucchini, eggs, applesauce and vanilla.
Add in the almond flour, tapioca starch, baking powder and salt. Whisk until batter is well combined.
Use a spatula or wooden spoon to fold the chocolate chips into the batter.
Pour the batter into the lined loaf pan. Top with extra chocolate chips if desired.
Place the loaf in your preheated oven and bake at 350 degrees for 55-60 minutes.
Remove the loaf from the oven. Cool for 10 minutes in the pan, then transfer to a wire cooling rack.
Once cooled to room temperature, cut and enjoy!