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.
Zucchini Bread (gluten-free)
Elana Amsterdam's Zucchini Bread
- 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)
- 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).
- 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.
- 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.
Hot Out of the Oven