Gluten-Free Raspberry Zucchini Bread

In an effort to eat healthier, I came up with this recipe for a much healthier zucchini bread, and I was pleasantly surprised that something that is good for you tastes so good. I have raspberry plants and a garden with zucchini so these are plentiful at this time of year. I also have an apple tree where I cook the apples down with no sugar added and then jar them for later use.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 254 Calories

Ingredients

• 1 teaspoon baking powder
• 3 eggs
• 1 tablespoon vanilla extract
• 2 teaspoons baking soda
• 1 cup fresh raspberries
• 1 cup pecans
• ½ cup unsweetened applesauce
• ½ cup cane sugar
• ½ cup coconut oil, melted
• 1 teaspoon Himalayan salt
• 1 cup coconut sugar
• 1 ½ cups gluten-free all-purpose baking flour
• 1 teaspoon ground Ceylon cinnamon
• 1 ½ cups chickpea flour (besan)
• 3 cups grated, drained zucchini

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour.

Step 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.

Step 3

Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.