This bread was inspired by Elana Amsterdam’s [Elana's Pantry] new cookbook, The Gluten-Free Almond Flour Cookbook
I am not having honey 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 so I had planned to omit that also. I am still unsure as to how much change of a recipe enables me to call it “mine” even though its origin was from another recipe. Hopefully it is changed enough, and I am attributing its inspiration to Elana’s Zucchini Bread.
- 2 cups blanched almond flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda*
- 3 medium eggs
- 1/4 cup butter
- 1 cup shredded zucchini, raw and packed tightly
- 2/3 cup walnuts, chopped
*Baking soda is not on the full GAPS approved food list. There is some discussion that baking removes the effects of the baking soda which has an effect of lowering stomach acid, so I hope it is okay for us to use. I wish I had more clarification on it.
Butter two Mini Loaf Pans
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
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.
I use baking soda sometimes, but I don’t think we struggle with low stomach acid. Just my opinion for my family
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that looks great! do you think it would work with ghee instead of butter?
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Starlene Reply:
January 23rd, 2010 at 6:21 pm
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!
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That looks so delicious! How would you alter the recipe if you were to add a sweetener? Is Stevia allowed on GAPS?
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Starlene Reply:
January 23rd, 2010 at 7:10 pm
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
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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!
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Starlene Reply:
September 19th, 2011 at 12:12 pm
@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.
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Maryjo Reply:
September 19th, 2011 at 12:34 pm
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!
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Starlene Reply:
September 23rd, 2011 at 3:47 pm
@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
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Starlene Reply:
September 26th, 2011 at 6:52 pm
@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.
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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!
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Starlene Reply:
December 7th, 2011 at 8:08 pm
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!
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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
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Starlene Reply:
December 9th, 2011 at 2:48 pm
@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.
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I like the zucchini bread a lot!!!
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Has anyone ever tried adding blueberries? I used to make zucchini bread with blueberries before and LOVED it…curious if it would work here.
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