Description
This is an easy recipe for Gluten Free Zucchini Bread with a honey orange yogurt sauce that’s the perfect balance between sweet and sour!
Ingredients
Scale
- 1 small banana (ripe)
- 1/4 cup honey
- 1/4 cup extra virgin olive oil
- 2 large eggs
- 1 1/2 cup grated zucchini
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cup Bob’s Red Mill 1 to 1 gluten free baking flour
- 3/4 cup almond or hazelnut meal
Citrus yogurt sauce
- 1/2 cup plain yogurt
- 1/4 cup orange juice
- 2 tablespoons honey
Instructions
- Preheat oven to 300ºF.
- Grease an 8” x 3 3/4” x 2 3/8” loaf pan – or an 8” x 8” cooking pan with a little butter.
- In a large bowl, mash the banana and whisk in honey, olive oil, eggs and zucchini.
- Add baking powder, baking soda and salt and stir well.
- Add 1 to 1 gluten free baking flour, hazelnut meal and stir until all the ingredients are well mixed.
- Pour batter in the loaf pan and spread evenly. Bake in the oven for an hour or until baked through (stick a skewer in the center of the loaf – if it comes out clean, it’s ready).
- Mix yogurt and orange juice and set aside.
- Serve zucchini bread with yogurt as a side.
Notes
This gluten free zucchini bread will keep refrigerated for about a week.
Nutrition
- Serving Size: 1 slice
- Calories: 357
- Sugar: 14.3 g
- Sodium: 332.6 mg
- Fat: 18.3 g
- Saturated Fat: 2.4 g
- Carbohydrates: 43 g
- Fiber: 2.9 g
- Protein: 8.7 g
- Cholesterol: 62 mg
