Gluten-Free Orange Zucchini Bread Recipe

Step 1

Line an 8 x 4 or 9 x 5 pan with parchment paper. Grate zucchini and place in a colander.  Set aside.

Step 2

In a large mixing bowl, whisk together the almond flour, oat flour, flaxseed, baking powder, baking soda and salt. In another mixing bowl, whisk together the eggs, vanilla, maple syrup and orange juice.

Step 3

Add the wet ingredients to the flour mixture and gently mix to combine. Fold in the shredded zucchini and orange zest and mix gently with a spatula to combine.

Step 4

Pour the batter into the prepared loaf pan, place optional orange slices on top and bake at 350F for 40-50 minutes or until a toothpick inserted in the middle comes out clean. If starting to brown at 30 minutes, cover with foil and continue to bake.

Step 5

Let bread cool in the pan then remove from the loaf pan and let the bread cool completely or chill for 10 minutes in the fridge before slicing. This helps the inside of the bread to set after baking.

Step 6

Store the bread in the fridge in an airtight container for up to 1 week or the freezer for up to 3 months.

Step 7

Combine all glaze ingredients together in a small bowl and whisk until smooth.

Step 8

Drizzle glaze on top of the entire loaf before serving or on each individual piece.

Step 9

Store in the fridge if not using all the glaze at once. If using coconut oil, warm the glaze in the microwave slightly to liquify glaze from solidifying in the fridge.