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Zucchini-Almond Bread (gluten-free + dairy-free)

Posted Aug 23 2010 9:50pm
Well, it's August. Harvest time. I've been busy picking berries, peaches, and apples as of late. Jam-making is in full swing, our gardens are overflowing, and the energy of summer is winding down into Autumn. You can feel it in the air here.

So why not bake zucchini bread? Now that our kitchen isn't 100 degrees anymore, I feel I can bake again! This gluten-free zucchini bread recipe is easy to make, moist, and super flavorful. It does contain eggs. If you are looking for an egg-free (vegan), gluten-free zucchini bread recipe please check out the Quinoa Zucchini Bread recipe in our cookbook . It is a great recipe. You'll also notice that I use something called 'coconut sugar' in this recipe. Coconut sugar is a low-glycemic granulated sweetener that can replace white sugar in any recipe. For more information on one of my favorite sweeteners please refer to my Coconut Sugar Apple Crisp post!


Gluten-Free Zucchini-Almond Bread

This moist and delicious bread is a great way to make use of the massive amounts of garden zucchini available at this time of year! Use the grating disc on your food processor to quickly grate the zucchini or offer the task to your child to be done with a hand grater. I use stone mini loaf pans which evenly distribute the heat and don't cause any sticking. They are available through Pampered Chef.

Dry Ingredients:
1 1/2 cups sorghum flour
1 cup almond meal (Bob's Red Mill almond meal/flour)
1/2 cup tapioca flour
1 tablespoon baking powder
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt

Wet Ingredients:
1/2 cup grapeseed oil
3/4 cup coconut sugar
2 large organic eggs
2 cups grated zucchini
1 cup almond milk (or another unsweetened dairy or non-dairy milk)

1/2 cup mini chocolate chips (optional)

Preheat oven to 350 degrees. Oil four mini-loaf pans.

In a large bowl, whisk all of the dry ingredients together well. In a separate bowl, whisk together the oil, sugar, and eggs. Add the zucchini and milk and stir together. Pour the wet ingredients into the dry and mix together well using a whisk or wooden spoon until the batter thickens. Immediately fold in the chocolate chips if using.

Evenly distribute batter amongst the four loaf pans. Smooth the tops with your finger if desired (I always do this). Bake for 40 to 45 minutes. Remove loaves from pans after about 5 to 10 minutes and place onto a wire rack to cool. Source: www.NourishingMeals.com


More Gluten-Free Zucchini Bread recipes from other bloggers:

More Zucchini Recipes from this blog:



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