Zucchini Bread (gluten-free)

What a better gift than a delicious gluten-free zucchini bread made without refined sugar!  I used italian zucchinis, grown locally.  This variety appeared to have less seeds and less liquid so it grated easily and I was able to add more than the specified amount without adding too much moisture to the recipe.  A random and perfect purchase.

I used one of Elana Amsterdam’s recipes; she currently lives in Boulder.  Elana and her son were diagnosed with celiac disease and she has turned gluten-free cooking into her passion.  She is one of the pioneers for gluten-free cooking using almond flour.  This is my first attempt using almond flour and I am very pleased with the results!  I made a small loaf for myself so I could have a taste.

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Ingredients

Zucchini Bread (gluten-free)

Elana Amsterdam's Zucchini Bread

Ingredients

  • 2 cups blanched almond flour (I used Bob Red Mill’s)
  • 1/2 tsp Celtic sea salt
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 cup grapeseed oil
  • 1/2 cup agave nectar
  • 2 eggs
  • 1 cup zucchini, grated (I used a bit more)
  • 1/2 cup chopped pecans (I used walnuts)
  • 1/2 cup cacao nibs (my addition to the original recipe)

Instructions

  1. Preheat your oven to 350°. Lightly oil bread pan and dust with almond flour (I read a tip advising to line the pan with parchment paper so this is what I did).
  2. In a bowl combine the almond flour, salt, baking soda, and cinnamon. In a large bowl, whisk together the grapeseed oil, agave nectar, and eggs. Blend the almond four mixture into the wet ingredients until thoroughly mixed; then fold in the zucchini, walnuts, and cacao. Scoop the batter into a loaf pan.
  3. Bake for 50 or 60 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cook in the pan for 1 hour.
http://mydailybite.com/happy-birthday-dad/

Hot Out of the Oven

Hot Out of the Oven

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Perfect!

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