Gluten-Free Zucchini Bread with Almonds Recipe

Name: Gluten-Free Zucchini Bread with Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil, plus more for oiling the pan; 1 1/2 cup grated zucchini; 1/2 cup almond milk; 1/2 cup pure maple syrup; 3 tablespoons chia seeds; 1/4 cup coconut flour; 1/4 cup millet flour; 1/4 cup gluten-free oat flour; 2 teaspoons baking powder; 1 teaspoon cinnamon; 1/2 teaspoon baking soda; 1 1/2 cups almond meal; 2 large eggs; 1 tablespoon pure vanilla extract; 1 teaspoon apple cider vinegar; 1/4 teaspoon sea salt; 1/4 cup raw almonds, roughly chopped

Servings: persons

1/2 cup extra-virgin olive oil, plus more for oiling the pan
1 1/2 cup grated zucchini
1/2 cup almond milk
1/2 cup pure maple syrup
3 tablespoons chia seeds
1/4 cup coconut flour
1/4 cup millet flour
1/4 cup gluten-free oat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 1/2 cups almond meal
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon apple cider vinegar
1/4 teaspoon sea salt
1/4 cup raw almonds, roughly chopped

1
Preheat the oven to 350 degrees F. Line a 9-inch loaf pan with parchment paper, and lightly oil the exposed ends of the pan.
2
Spread the zucchini over a few layers of paper towels, cover with a few more layers, and use your palms to press out excess moisture.
3
Set aside while you prepare the batter.
4
Whisk the almond milk, maple syrup and chia seeds in a medium bowl to combine; set aside for 10 minutes or until liquid has thickened.
5
Sift the coconut flour, millet flour, oat flour, baking powder, cinnamon and baking soda into another medium bowl.
6
Add the almond meal and whisk to combine; set aside.
7
Add the eggs, oil, vanilla, vinegar and salt to the chia mixture, and whisk until evenly combined.
8
Set aside about 1/4 cup of the zucchini, and stir the remainder into the chia mixture.
9
Add the flour mixture, and stir with a spatula until evenly combined.
10
Pour the batter into the prepared loaf pan.
11
Spread the remaining zucchini over the top, and sprinkle with chopped almonds.
12
Bake until a toothpick comes out clean, 1 hour.
13
Let cool for 20 minutes in the pan before turning out.

1330

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, plus more for oiling the pan, 1 1/2 cup grated zucchini, 1/2 cup almond milk, 1/2 cup pure maple syrup, and more.

Yes, Gluten-Free Zucchini Bread with Almonds falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Zucchini Bread with Almonds

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