A gluten free zucchini bread that's vegan friendly too. Made with oat flour and brown rice flour with simple baking ingredients in one bowl, this loaf is moist and perfectly sweetened with coconut sugar and maple syrup.
Preheat oven to 350° Fahrenheit, and line a loaf pan with parchment paper.
In a medium bowl, whisk together the oat flour, brown rice flour, coconut sugar, baking powder and spices.
Add the rest of the wet ingredients, except for the zucchini, and mix until evenly mixed and clumps are gone.
Fold in the zucchini and any other optional mix-ins.
Pour batter into lined loaf pan and transfer to the oven to bake for ~60 minutes, until a knife comes out clean in the center of the loaf.
Once done, remove from oven and use the parchment paper to pull the loaf out of the pan, and place on a cooling rack to cool completely before slicing. Serve and enjoy. Store at room temperature on the counter in an airtight container for about 3 days, or in the fridge for longer.