Gluten-Free Almond Zucchini Bread

Since this weekend is the unofficial end to summer, what better recipe to share than one that helps you use up all that summer zucchini?!
Zucchini 4

My Gluten-Free Zucchini Bread uses almond meal instead of wheat flour, which creates a richer flavor, more dense texture and bumps up the protein and fiber content! (For more almond inspiration, make sure to check out Part 1 & 2 of my Almond Orchard Experience in Lodi, CA!) For this zucchini bread, I use mashed banana (the riper, the better) and a teensy bit of pure maple syrup to add sweetness to this loaf while limiting the sugars. Enjoy this bread for breakfast, dessert or even a mid-day snack!

Gluten-Free Almond Zucchini Bread

Yields 1
A healthier twist on traditional zucchini bread, using minimal added sugar!


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Prep Time
10 min

Cook Time
1 hr

Prep Time
10 min

Cook Time
1 hr

Ingredients
  1. 2 cups almond meal
  2. 1 cup old-fashioned oats
  3. 1 teaspoon cinnamon
  4. 1 teaspoon baking soda
  5. 4 eggs
  6. 1 banana, mashed
  7. 2 cups shredded zucchini
  8. 1 Tablespoon vanilla extract
  9. 1 teaspoon salt
  10. 1 Tablespoon maple syrup
  11. 1/2 cup chocolate chips (use Enjoy Life brand for allergen free)
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Grease loaf pan using preferred oil (I used coconut oil).
  2. In a medium bowl, combine almond meal, oats, cinnamon, baking soda and salt.
  3. In a separate bowl, combine eggs, mashed banana, zucchini, vanilla and maple syrup.
  4. Add wet ingredients to dry and mix well. Fold in chocolate chips.
  5. Pour batter into loaf pan and bake for approximately one hour. Test doneness using a toothpick or knife inserted into the center of the loaf.
  6. Remove from oven and allow bread to cool before slicing and serving.
KH Nutrition http://khnutrition.com/

 

Tell me…What’s your favorite way to use up zucchini?
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