Tag Archives: bread

Zucchini Bread (Gluten-Free, Grain-Free, Almond-Flour)

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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