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Moist Grain-Free Zucchini Bread with Cassava Flour

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A moist and tender grain-free zucchini bread made with cassava flour, perfect for gluten-free and paleo diets. This easy homemade recipe delivers a flavorful, moist crumb with simple ingredients.

Ingredients

Scale
  • 2 medium zucchinis, grated (about 2 cups)
  • 1 ½ cups cassava flour (180 g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 ½ teaspoons cinnamon, freshly ground
  • ¼ teaspoon ground nutmeg (optional)
  • 3 large eggs, at room temperature
  • ⅓ cup pure maple syrup (80 ml)
  • ⅓ cup virgin coconut oil, melted (75 g)
  • 2 teaspoons vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • ⅓ cup dark chocolate chips or raisins (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease your loaf pan or line it with parchment paper.
  2. Grate the zucchini using the fine side of a grater. Place the shreds in a clean kitchen towel and gently squeeze out excess water until moist but not dripping (about 5 minutes).
  3. In a large bowl, whisk together cassava flour, baking soda, baking powder, salt, cinnamon, and nutmeg until no lumps remain.
  4. In another bowl, beat the eggs lightly. Add maple syrup, melted coconut oil, and vanilla extract. Whisk until smoothly combined.
  5. Fold the grated zucchini into the wet mixture.
  6. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing.
  7. Fold in nuts and optional mix-ins evenly throughout the batter.
  8. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  10. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not over-squeeze the zucchini; keep it moist but not dripping to maintain bread moisture. Measure cassava flour by spooning into the cup and leveling off to avoid clumps. Fold ingredients gently to avoid tough bread. Start checking doneness at 50 minutes and add baking time in 5-minute increments if needed. For vegan version, substitute eggs with flax eggs and use plant-based oil. Nuts can be omitted or replaced with seeds for nut-free option.

Nutrition

Keywords: grain-free zucchini bread, cassava flour bread, gluten-free zucchini bread, paleo zucchini bread, healthy zucchini bread, dairy-free bread, easy zucchini bread recipe

Find it online: https://milaspoon.com/moist-grain-free-zucchini-bread-with-cassava-flour-easy-homemade-recipe/