Gluten-Free Zucchini Bread with Almonds

Although this loaf is gluten- and dairy-free-and packed with whole-grain goodness from oat and millet flours-no one would ever know. Thanks[ to a combination of olive oil, almond meal and plenty of grated zucchini, it's delightfully moist and cakey. Coconut flour and maple syrup lend the perfect amount of sweetness.]

Total Time:
1 hr 25 min
Prep:
5 min
Inactive:
30 min
Cook:
50 min

Yield:
One 9-inch loaf
Level:
Easy

NUTRITION INFO
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
Directions
  • 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. 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. Set aside while you prepare the batter.

  • 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.

  • Sift the coconut flour, millet flour, oat flour, baking powder, cinnamon and baking soda into another medium bowl. Add the almond meal and whisk to combine; set aside.

  • Add the eggs, oil, vanilla, vinegar and salt to the chia mixture, and whisk until evenly combined. Set aside about 1/4 cup of the zucchini, and stir the remainder into the chia mixture. Add the flour mixture, and stir with a spatula until evenly combined. Pour the batter into the prepared loaf pan. Spread the remaining zucchini over the top, and sprinkle with chopped almonds.

  • Bake until a toothpick comes out clean, 1 hour. Let cool for 20 minutes in the pan before turning out.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Choose small, firm zucchini or summer squash for the best flavor and texture. Any color or variety will work well here, but since some are more watery than others, laying the grated zucchini on paper towels and pressing out any excess moisture is a good idea.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Gluten-Free Zucchini Bread