Gluten-Free Zucchini Bread
This gluten-free zucchini bread is made with tigernut flour, zucchini, date syrup, and warm spices for a moist, tender loaf finished with a grain-free maple glaze. Dairy-free, egg-free, Paleo, and AIP.
Ingredients
Zucchini Bread
- 2 small zucchini
- 1¼ cups (140 g) tigernut flour
- 6 tbsp (50 g) tapioca starch
- ¾ tsp baking soda
- 1 tsp kosher salt
- 1 tsp cinnamon
- ⅛ tsp mace
- ¼ cup date syrup
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
Maple Glaze
- ¼ cup arrowroot
- 2 tbsp maple syrup
- Up to 1½ tsp water, as needed
Instructions
- Heat the oven to 350°. Lightly oil a 9×5-inch loaf pan and line it with parchment paper.
- Grate the zucchini by hand or with a food processor. Spread it in an even layer on a clean kitchen towel or several layers of paper towels. Cover with another towel and press gently or weigh it down for 5 to 10 minutes to remove excess moisture. Measure 2 cups of the pressed zucchini, lightly packed.
- Whisk together the tigernut flour, tapioca starch, baking soda, salt, cinnamon, and mace in a medium bowl.
- In a small bowl, whisk together the date syrup, olive oil, and apple cider vinegar.
- Add the measured zucchini and the date syrup mixture to the dry ingredients. Stir until a thick, dense batter forms, about 2 to 3 minutes.
- Scrape the batter into the prepared loaf pan and smooth the top.
- Bake for about 60 minutes, until the loaf is golden and an instant-read thermometer inserted into the center registers 190° to 195°.
- Let cool in the pan for 30 minutes, then transfer to a wire rack and cool completely, about 1 hour.
- To make the glaze, whisk together the arrowroot and maple syrup until smooth. Add water a few drops at a time until the glaze reaches a pourable consistency, using up to 1½ teaspoons, as needed. Drizzle over the cooled loaf before slicing.