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Gluten-free Walnut Zucchini Bread
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Gluten-free Walnut Zucchini Bread
Ingredients for 8 servings
Substitution
Note
- 1 medium zucchini
- Wet
- 2 eggs
- 2 egg whites
- 1 tablespoon vanilla extract
- 1/3 cup avocado oil (or olive oil, coconut oil)
- 1/3 cup maple syrup (or agave
- Dry
- 3/4 cup superfine almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon (optional, or your choice of spice)
- pinch of sea salt
- 1/3 cup chopped walnuts
Utensils
- cheesecloth
Steps
Step 1
Set oven to 400F.
Step 2
Grate zucchini onto a cheesecloth. Wrap/twist it up in the cheesecloth and squeeze out as much water as possible. This is the MOST IMPORTANT step. Once you squeeze out the water, set aside.
Step 3
Mix together the wet ingredients in a large bowl. Then mix together the dry ingredients in a separate bowl.
Step 4
Add the dry to the wet ingredients and mix thoroughly, then fold in the grated zucchini. Mix.
Step 5
Sprinkle in half of the walnuts – reserve the rest for the top of the bread – and mix.
Step 6
Spray a baking or muffin pan with oil then add the batter.
Step 7
Bake in the oven for 30 – 35 minutes, or until the crust is golden brown and a toothpick poked in the middle of it comes out clean.
Gluten-free Walnut Zucchini Bread
Kevin Curry
INGREDIENTS
- 1 medium zucchini
- Wet
- 2 eggs
- 2 egg whites
- 1 tablespoon vanilla extract
- 1/3 cup avocado oil (or olive oil, coconut oil)
- 1/3 cup maple syrup (or agave
- Dry
- 3/4 cup superfine almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon (optional, or your choice of spice)
- pinch of sea salt
- 1/3 cup chopped walnuts
Utensils
- cheesecloth
INSTRUCTIONS
-
Set oven to 400F.
-
Grate zucchini onto a cheesecloth. Wrap/twist it up in the cheesecloth and squeeze out as much water as possible. This is the MOST IMPORTANT step. Once you squeeze out the water, set aside.
-
Mix together the wet ingredients in a large bowl. Then mix together the dry ingredients in a separate bowl.
-
Add the dry to the wet ingredients and mix thoroughly, then fold in the grated zucchini. Mix.
-
Sprinkle in half of the walnuts – reserve the rest for the top of the bread – and mix.
-
Spray a baking or muffin pan with oil then add the batter.
-
Bake in the oven for 30 – 35 minutes, or until the crust is golden brown and a toothpick poked in the middle of it comes out clean.
Nutrition per serving
Reviews
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Nov 21 2023
This is the best recipe if found so easy and quick even my kids love helping me make it. It’s the perfect size to share with friends and coworkers. Thank you so much for this amazing recipe!
You’re most welcome.