Zucchini Bread (Gluten, Sugar & Oil Free)

This is a easy, moist and delicious zucchini bread

Course Baking, Bread

Cuisine All around

Keyword Easy, Gluten-Free, Quick

Prep Time 10

Cook Time 1

Servings 1 Loaf

5 dl Oat flour
3 dl Oats
3 Eggs or flax eggs
2 1/2 dl Filmjölk (for those of you not living in Sweden you can swap it for plain yoghurt)
1/2 dl Apple sauce
1 1/4 tsp Salt
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1/2 large Zucchini shredded

Preheat the oven to 175 degrees Celsius.
Line or grease a baking pan.
Shred the zucchini and squeeze out as much water as possible to avoid the bread from turning out too wet.
Whisk eggs fluffy in a bowl.
Add filmjölk/yogurt, apple sauce and whisk together.
Combine the dry ingredients in a bowl.
Add the dry ingredients and shredded zucchini into the egg mixture and stir/whisk until fully combined.
Add the batter to the prepared baking pan.
Bake in the middle of the oven for 55-65 minutes. (I usually turn off the oven and let the bread sit for 10-15 minutes more).
Let it cool completely before removing it from the pan.