This gluten-free zucchini bread is moist and flavorful, made with almond flour for a delightful texture. It’s a perfect way to use up fresh zucchini and enjoy a healthy treat.
The recipe is simple and requires basic baking techniques. You can add nuts or chocolate chips for extra flavor and texture.
Overview of Gluten-Free Zucchini Bread
This gluten-free zucchini bread is a delightful treat that combines the goodness of fresh zucchini with the nutty flavor of almond flour.
It offers a moist and tender texture, making it a perfect snack or breakfast option.
The use of almond flour not only caters to gluten-free diets but also adds a unique taste that pairs wonderfully with the zucchini.
Ingredients That Shine
The key ingredients in this recipe include almond flour, grated zucchini, and eggs, which come together to create a harmonious blend.
Honey or maple syrup serves as a natural sweetener, while coconut oil or melted butter adds richness.
Spices like cinnamon enhance the flavor profile, and optional add-ins like walnuts or chocolate chips can elevate the experience even further.
Preparation Steps Made Simple
Getting started with this zucchini bread is straightforward.
Begin by preheating your oven and preparing your loaf pan.
Mixing the wet ingredients first allows for a smooth incorporation of the grated zucchini, ensuring that every bite is packed with flavor.
Next, combine the dry ingredients separately before merging them with the wet mixture.
This method helps to maintain the integrity of the almond flour, resulting in a light and airy loaf.
Baking to Perfection
Once the batter is ready, pour it into the prepared loaf pan and smooth the top.
Baking at 350°F (175°C) for about 45-50 minutes will yield a golden-brown crust with a slightly cracked top, a sign of a well-baked loaf.
A toothpick test will confirm when it’s done, ensuring a moist interior without being undercooked.
Cooling and Serving Suggestions
After baking, allow the bread to cool in the pan for a short while before transferring it to a wire rack.
This cooling process is essential for maintaining the bread’s structure and preventing it from becoming soggy.
Once cooled, slice the loaf and serve it with a sprinkle of walnuts or a sprig of fresh mint for an added touch of freshness.
Enjoying Your Zucchini Bread
This gluten-free zucchini bread is not just a snack; it can be enjoyed in various ways.
Pair it with a cup of tea or coffee for a cozy afternoon treat, or enjoy it as a quick breakfast option.
The versatility of this bread makes it a delightful addition to any meal, satisfying both taste buds and dietary needs.
Easy Gluten-Free Zucchini Bread Recipe
This zucchini bread features grated zucchini mixed with almond flour, eggs, and spices, resulting in a deliciously moist loaf. The recipe takes about 1 hour from start to finish and yields one loaf.
Ingredients
- 2 cups almond flour
- 1 cup grated zucchini (about 1 medium zucchini)
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil or melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract until well combined.
- Add Zucchini: Stir in the grated zucchini into the wet mixture.
- Combine Dry Ingredients: In another bowl, mix the almond flour, baking soda, baking powder, salt, and cinnamon.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the walnuts or chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 12 slices
- Calories: 180kcal
- Fat: 14g
- Protein: 6g
- Carbohydrates: 8g