zucchini bread gluten & sugar free

 BAKE 325ºF let the batter rest 105 minutes before baking 

12"x4" pan recipe 1.5 x recipe 

3 cups / 333 g grated zucchini 

2 eggs 

2 cups allulose sugar

3/8 cup / 82 g oil 

1 TB vanilla 

2 1/4 cups / 346g ap gf flour 

1 TB baking powder 

2 1/4 tsp cinnamon 

1/2 tsp salt

MAKE: 

Prep a loaf pan 8"x 4" with parchment paper. 

Grate zucchini. Measure 2 cups not packed and transfer to a tea towel to use to lightly squeeze some of the liquid from- not too dry. Set aside. 

Mix the dry ingredients: 1 1/2 cup flour, 2 tsp baking powder, 1 1/2 tsp cinnamon. 

In a bowl whisk the wet ingredients together: 1 egg, 1 cup sugar, 1/4 cup oil, 2 tsp vanilla. 

Once the wet ingredients are combined add in the drained zucchini and stir to combine. 

Next add the dry to the wet and do not over mix. 

Pour into prepped baking pan and let the batter rest 15 minutes before baking to help with saturation adn rise in the oven. 

Bake around 60 -70 minutes, test with a skewer to see if the bread is done in the middle. 

Baking time can vary so keep an eye out around 50 minutes and see how the bread does. 

Optional add-ins: 

chocolate chips

chopped nuts: walnuts & pecans my favoites.

2 tsp lemon or orange zest

1 cup blueberries

1/2 cup dried fruit: raisins, cranberries, blueberries, apricots

8"x 4" pan recipe 

2 cups / 222g grated zucchini 

1 egg 

1 cup 220g sugar or allulose add 1/4 cup 

1/4 cup 55 g oil 

2 tsp vanilla 

1 1/2 cup 231 ap gluten free flour 

2 tsp baking powder 

1 1/2 tsp cinnamon (other add ins: cardamom, nutmeg, allspice, clove) 

TEST FOR 2nd Batch: 

3 cups / 333 g grated zucchini 

2 eggs 

2 cups allulose sugar

3/8 cup / 82 g oil 

1/2 cup applesauce

1 TB vanilla 

2 1/4 cups / 346g ap gf flour 

1 TB baking powder 

2 1/4 tsp cinnamon 

1/2 tsp nutmeg

1/2 tsp salt