Recipe: Zucchini Bread

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This bread was inspired by Elana Amsterdam's cookbook, The Gluten-Free Almond Flour Cookbook (this is my Amazon affiliate link).

I am not having honey [affiliate link] so I didn't want to sweeten the loaf (Elana prefers agave syrup which is not approved on GAPS so I will use honey once I am ready to)  and my husband doesn't like cinnamon [affiliate link] so I omitted that also.

*Baking soda has been approved for baking in Dr. Natasha's most recent revision of her book, Gut and Psychology Syndrome.

Butter two Mini Loaf Pans (5 3/4″ x 3″) and dust with almond flour (do not omit this step, I had to pry the loaves from the pans, alternately you could line the pans with strips of parchment paper), and preheat the oven to 350°F.

Mix the almond flour, salt and baking soda together in one bowl. Mix the eggs, zucchini and walnuts in another bowl.  Cut the butter into the dry ingredients using a Pastry Blender. Once you have cut the butter into the dry ingredients, quickly mix the wet ingredients.  Spoon into the mini loaf pans being sure to level the mixture evenly.  Place in the oven to bake for 30-40 minutes. They will be done when a knife placed in the center comes out clean.  Here are a few photos of how the loaves came out.

Zucchini Bread

Zucchini Bread

Zucchini Bread

My husband liked the bread. I thought it turned out pretty good, and it was so wonderful to be able to sink my teeth into a warm slice of LEGAL bread, with butter slathered on it.  I had three pieces, which equals to 1/2 of a small loaf.

I did a nutritional analysis at Calorie Count at About.com, click here to see the full results.

Recipe: Zucchini Bread
Author: 
Recipe type: Dessert, Quickbread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
This bread was inspired by Elana Amsterdam's cookbook, The Gluten Free Almond Flour Cookbook.
Ingredients
  • 2 cups blanched almond flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda*
  • 3 medium eggs
  • ¼ cup butter
  • 1 cup shredded zucchini, raw and packed tightly
  • ⅔ cup walnuts, chopped
Instructions
  1. Butter two Mini Loaf Pans (5¾" x 3") and dust with almond flour (do not omit this step, I had to pry the loaves from the pans, alternately you could line the pans with strips of parchment paper), and preheat the oven to 350°F.
  2. Mix the almond flour, salt and baking soda together in one bowl.
  3. Mix the eggs, zucchini and walnuts in another bowl.
  4. Cut the butter into the dry ingredients using a Pastry Blender.
  5. Once you have cut the butter into the dry ingredients, quickly mix the wet ingredients.
  6. Spoon into the mini loaf pans being sure to level the mixture evenly.
  7. Place in the oven to bake for 30-40 minutes.
  8. They will be done when a knife placed in the center comes out clean.

 
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31 comments to Zucchini Bread (Gluten-Free, Grain-Free, Almond-Flour)

  • I use baking soda sometimes, but I don’t think we struggle with low stomach acid. Just my opinion for my family 🙂

    [Reply]

  • natalia

    that looks great! do you think it would work with ghee instead of butter?

    [Reply]

    Starlene Reply:

    Natalia, the original recipe calls for grapeseed oil, so yes I think ghee would work just fine! Be sure to report back and let us know how it works out if you get a chance to try it!

    [Reply]

  • Victoria

    That looks so delicious! How would you alter the recipe if you were to add a sweetener? Is Stevia allowed on GAPS?

    [Reply]

    Starlene Reply:

    Hi Victoria, I think I remember that Stevia is not allowed on GAPS. The only sweetener I know of that is allowed is raw honey. I would omit one egg and try it with 2 tablespoons of honey if I were to sweeten it. Also maybe a teaspoon of cinnamon. Let me know if you try this recipe. Thank you for visiting and commenting! Starlene

    [Reply]

  • Hi Starlene, I am excited to find this recipe, especially at this time in the season when zucchini abounds!! Can’t wait to try it! Thanks!

    [Reply]

    Starlene Reply:

    @Maryjo, hi there! Oh, it was so yummy! And just looking at it makes me hungry for it! I am out of almond flour right now or I think I’d make myself a loaf. I do have coconut flour in the house so I should figure out how to make the same thing with coconut flour.

    [Reply]

    Maryjo Reply:

    Starlene, i
    f it turns out good with coconut flour, can you post it? Of course I have a kid who can’t tolerate almonds!

    [Reply]

    Starlene Reply:

    @Maryjo, I will let you know. I did a bit of research and apparently you can’t substitute almond flour and coconut flour since coconut flour absorbs like mad where almond flour doesn’t. I did try a recipe and it was just so-so, so I’m still on the hunt for one that I like. I will definitely let you know if I find something.

  • Did not know that about the coconut flour, I will have to keep that in mind.

    I made this recipe with a pinch of stevia and cinnamon. It was not sweet enough to be a sweet bread like I had intended. I may add more zucchini next time and more stevia. Regardless, I loved this bread! It was great to take traveling with either butter or cheese on it. I will be using this as my bread recipe!! Thanks again Starlene, you are incredible!!

    Maryjo

    [Reply]

    Starlene Reply:

    @Maryjo, yes I agree, it is not too sweet at all. I did try a coconut flour version and wasn’t too impressed with it, but it was not too bad with an almond butter, honey and butter “frosting” that I put together. Then of course I could eat loads of it. LOL. That durned honey.

    [Reply]

  • NadineH

    Thank you for posting this Starlene.

    Couldn’t go past zucchini pieces for 50c kg. Getting a little tired of butternut squash too.

    I made ours with 1 1/2 cups of soaked/toasted/milled sunflower seeds & 1/2 cup blanched/soaked/toasted/milled almonds (because I didn’t have enough seeds). Sunflower seeds are cheaper to use and the taste was delicious.

    I added 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1 tbsp raw honey & 1/2 cup chopped mejool dates.

    Exquisite (mildly salty and sweet yum!)

    Starlene, you’re a star!

    [Reply]

    Starlene Reply:

    Hi @NadineH, oooh, your rendition sounds delicious. I have never used sunflower seeds to make bread, thanks for sharing your version and how it turned out. Oh, sounds so yummy. Can’t wait until I can make stuff like this again! 🙂 Thanks for visiting and commenting!

    [Reply]

  • lauren

    thanks for the recipe, it just came out of the oven!!I made a sweet version with only 2 eggs, a bit of vanilla extract and 1/3 cup of honey … could have done with less, it’s a bit too sweet. I had to bake it for closer to 50 min (put foil on top) and it’s still warm so kind of hard to tell – but i think it will be firm enough once it cools. ( managed to sneak a slice while it was still warm so that’s a good sign that it’s holding together!!)

    thanks again 🙂

    [Reply]

    Starlene Reply:

    @lauren, sounds delish! I can’t have any “goodies” or I would be trying your version today! 🙂 Actually I could have a slice, but would rather not tempt myself. 🙂 Thanks for sharing.

    [Reply]

  • joni Owada

    I like the zucchini bread a lot!!!

    [Reply]

  • New to Gaps

    Has anyone ever tried adding blueberries? I used to make zucchini bread with blueberries before and LOVED it…curious if it would work here.

    [Reply]

  • Julie

    Made this tonight in muffin tins. They turned out great! Thanks

    [Reply]

  • yummy

    this was wonderful, starlene. thanks so much for the great recipe!

    [Reply]

  • sharon

    Was wondering about using sour dough. My digestion is not a problem now and would like a recipe for sour dough starter. In an interview with Dr. Mercola, Dr. Mcbride mentioned something about using whey but I certainly would like the exact recipe. Thanks in advance.

    [Reply]

    Starlene Reply:

    Hi Sharon, sorry it has taken me so long to respond to your question. I did not have an answer off the top of my head and kept remembering and then forgetting. I did a Google search, and found this site, which looks like it might be helpful in getting started. http://www.thefreshloaf.com/node/10251/starting-starter-sourdough-101-tutorial This site here seems to think using whey will cause some issues. I’m not sure where to find the recipe that Dr. Natasha mentioned. http://www.fornobravo.com/forum/f11/bread-dough-dairy-whey-15369.html I hope this helps. Best regards, Starlene

    [Reply]

  • jennifer

    I have a hard time believing Stevia is not ok on GAPs. It should say processed Stevia which is often made with methanol and ethanol. Stevia is in the sunflower plant family which might make it starchy although I cant find any report on this. Such a tiny amount goes a long way. I am SUPER sensitive ( ugh@!) and know when something triggers me so my body is ok with Stevia.
    There are so many foods left out of even the most recent book, of course she cant list them all.. I have to go by what my body says.

    [Reply]

    Starlene Reply:

    Jennifer, you could be right that stevia in its natural form would be okay. I know some people on GAPS use stevia in the processed forms and don’t have a problem with it. Sometimes the powdered form has ingredients added, I’ve read maltodextrin which some people cannot tolerate. Thanks for stopping by and commenting!

    [Reply]

  • Anne

    Can you substitute coconut oil for the butter?

    [Reply]

    Starlene Reply:

    Anne, very often I substitute coconut oil when the recipe calls for butter and it usually turns out just fine. Try it and see how it comes out. 🙂 And let us know! 🙂

    [Reply]

  • Joan Cortez

    If I wanted to add the cinnamon, how much would I add?

    [Reply]

    Starlene Reply:

    Hi Joan, I would try adding 1 teaspoon cinnamon. Hope that helps! ~Starlene

    [Reply]

  • Donna

    This bread is phenomenal. Much better than any other gluten feee bread I’ve ever made. Consistency is great. I will use this for eating a hamburger, put it in the toaster, and just add almond butter to it. Really good and no sugar at all. Thank you.

    [Reply]

    Donna Reply:

    Also I used ghee instead of butter and it is great. Making two more loaves today adding walnuts and raisins and cinnamon. Can do so much with this recipe.

    [Reply]

    Starlene Reply:

    Hi Donna! Thank you so much for taking the time to leave a comment! I am so happy that are enjoying this recipe and I would imagine it would be fantastic with ghee. Have a wonderful day! ~Starlene

    [Reply]

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