Gluten-Free Raspberry Zucchini Loaf

Follow our step-by-step guide on how to make Gluten-Free Raspberry Zucchini Loaf.

1. Step 1

   Start by preheating your oven to a cozy 325°F (165°C).

2. Step 2

   While it warms up, grab two loaf pans and give them a good greasing with coconut oil, then sprinkle a light dusting of gluten-free flour to ensure your delicious creation doesn’t stick.

3. Step 3

   In a large mixing bowl, crack open some eggs and beat them until they’re perfectly blended.

4. Step 4

   Next, add in the coconut sugar, melted coconut oil, unsweetened applesauce, cane sugar, and a splash of vanilla extract.

5. Step 5

   Mix everything together until it’s smooth and inviting.

6. Step 6

   In another bowl, whisk together the baking soda, baking powder, fragrant ground Ceylon cinnamon, and a pinch of Himalayan salt.

7. Step 7

   Gradually introduce this dry mixture to your wet ingredients, stirring well after each addition to create a harmonious blend.

8. Step 8

   Now, it’s time to slowly fold in the gluten-free all-purpose flour and chickpea flour, one cup at a time, until your batter is silky and well combined.

9. Step 9

   For the grand finale, gently fold in the grated zucchini, chopped pecans, and fresh raspberries, ensuring they’re evenly distributed throughout the batter for delightful bursts of flavor.

10. Step 10

    Pour this vibrant mixture evenly into your prepared loaf pans, and pop them into the oven.

11. Step 11

    Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean, signaling that your creation is ready.

12. Step 12

    Once baked to perfection, let the loaves cool before slicing into them.

13. Step 13

    Enjoy the delightful aroma and the joy of sharing this wholesome treat with friends and family!.