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Gluten Free Zucchini Pumpkin Seed Bread

Gluten Free Zucchini Pumpkin Seed Bread

Mysty Pfeffer
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Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings 16
Calories 133 kcal

Ingredients
  

  • 1/2 Cup Almond Flour
  • 1/2 Cup Coconut Flour
  • 1/2 Cup Arrowroot Flour
  • 1 Tsp Xanthan Gum
  • 1/2 Cup Honey
  • 4 Eggs
  • 2 Tsp. Cinnamon
  • 2 Cups Zucchini Shredded
  • 2 Tsp. Baking Powder
  • 1/2 Tsp. Salt
  • 1/4 Cup Pumpkin Seeds Chopped
  • 1/4 Cup Walnuts Chopped
  • 1/4 Cup Sunflower Seeds

Instructions
 

  • Preheat oven to 350 degrees
  • Salt the zucchini in another bowl with 1/2 tsp of salt and set aside. Do not drain the water that separates from the pulp.
  • Combine all the flours, xanthan gum, cinnamon, and baking powder in a bowl and whisk well.
  • Add the zucchini, eggs, and honey and stir well.
  • Add the pumpkin seeds, sesame seeds, and walnuts and stir the batter until everything is incorporated.
  • Bake at in a well-greased loaf pan at 350 for an hour or until a toothpick comes out clean! You can bake them in muffin pans and adjust the time to 20-30 minutes depending on your oven, but also check with the toothpick.
    Store leftovers in the fridge.

Nutrition

Calories: 133kcalCarbohydrates: 17gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 41mgSodium: 156mgPotassium: 95mgFiber: 3gSugar: 10gVitamin A: 94IUVitamin C: 3mgCalcium: 65mgIron: 1mg
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