Gluten-free Zucchini Bread
Hi!! I’m back from my mini vacay just in time to introduce you guys to a fun new series that I’m going to be taking part in.
Each month I’ll be teaming up with a group of very talented bloggers (Julia, Alexis, Arman, Lindsay and Kylie) to bring you a collection of healthy recipes based around one specific ingredient. This month we’re featuring one of my favorites, almond flour!
Almond flour is not only high in protein and naturally low in carbohydrates, but it also gives baked goods a soft delicate texture with delicious buttery flavor. Plus you can easily make your own by simply grinding blanched almonds in a food processor until a fine crumb forms.
I brought zucchini bread to the party because I know we’re all looking for ways to use it up right now. To make it as healthy as possible while also keeping it gluten-free I stuck with my favorite combination of organic whole grain brown rice flour (I love Bob’s Red Mill) and almond meal.
In case you’re wondering, the main difference between almond meal and almond flour is that meal is made from ground almonds with the skin and flour is made from blanched almonds (without the skin). Either one will work in this recipe!
Also, if you like more of a spice to your zucchini bread, you can make omit the chocolate chips and add another teaspoon of cinnamon, 1/2 cup walnuts (or nuts of choice), and a small pinch of cloves and nutmeg. I tried it that way and loved it but Brandon preferred the chocolate chip version. He’s a bit of a chocolate fiend.
Feel free to try it whichever way you prefer, just don’t forget the almond flour! ;)
1 cup almond meal (or almond flour)
1 cup brown rice flour (I like Bob’s Red Mill organic brown rice flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs, at room temperature
1 cup grated zucchini
1/2 cup maple syrup
1 teaspoon vanilla extract
1/4 cup unsweetened vanilla almond milk
2 tablespoons sunflower, canola or melted coconut oil
1/2 cup dark chocolate chips*
- Start by preheating the oven to 350°F then grease a loaf pan and set aside.
- Combine all of the dry ingredients (almond meal to cinnamon) in a medium-size bowl and sift together.
- In a separate large bowl, beat the egg whites on high for about 30 seconds.This step isn't necessary but it helps give the bread a lighter texture. Add the yolks along with the remaining wet ingredients (zucchini to oil- if using coconut oil, add it last) to the bowl. Stir everything together until well combined.
- Next add the dry ingredients to the bowl with the wet ingredients and the chocolate chips then gently fold everything together using a spatula.
- Pour the batter into the loaf pan and bake in the oven for 45 minutes until the center is firm and cooked. Allow to cool for 15-20 minutes before serving.
- Store in an airtight container in the refrigerator for up to 4 days.
*If you prefer more of a spice bread you can omit the chocolate chips and substitute walnuts (or nuts of choice). Then add an additional teaspoon of cinnamon + a pinch of cloves and nutmeg for more spice.