Name: Gluten-Free Raspberry Zucchini Bread
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: Eggs - 3; Coconut sugar - 1 cup; Coconut oil, melted - ½ cup; Unsweetened applesauce - ½ cup; Cane sugar - ½ cup; Vanilla extract - 1 tablespoon; Baking soda - 2 teaspoons; Baking powder - 1 teaspoon; Ground Ceylon cinnamon - 1 teaspoon; Himalayan salt - 1 teaspoon; Gluten-free all-purpose baking flour - 1 ½ cups; Chickpea flour (besan) - 1 ½ cups; Grated, drained zucchini - 3 cups; Pecans - 1 cup; Fresh raspberries - 1 cup

Ingredients for - Gluten-Free Raspberry Zucchini Bread

1. Eggs 3

2. Coconut sugar 1 cup

3. Coconut oil, melted ½ cup

4. Unsweetened applesauce ½ cup

5. Cane sugar ½ cup

6. Vanilla extract 1 tablespoon

7. Baking soda 2 teaspoons

8. Baking powder 1 teaspoon

9. Ground Ceylon cinnamon 1 teaspoon

10. Himalayan salt 1 teaspoon

11. Gluten-free all-purpose baking flour 1 ½ cups

12. Chickpea flour (besan) 1 ½ cups

13. Grated, drained zucchini 3 cups

14. Pecans 1 cup

15. Fresh raspberries 1 cup

How to cook deliciously - Gluten-Free Raspberry Zucchini Bread

1 . Stage

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

2 . Stage

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.

3 . Stage

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