Zucchini-Almond Bread (gluten-free + dairy-free)

Ali Segersten

Well, it's August. Harvest time. I've been busy picking berries, peaches, and apples as of late. Jam-making is in full swing, our gardens are overflowing, and the energy of summer is winding down into Autumn. You can feel it in the air here.

So why not bake zucchini bread? Now that our kitchen isn't 100 degrees anymore, I feel I can bake again! This gluten-free zucchini bread recipe is easy to make, moist, and super flavorful. It does contain eggs. You'll also notice that I use something called 'coconut sugar' in this recipe. Coconut sugar is a low-glycemic granulated sweetener that can replace white sugar in any recipe. For more information on one of my favorite sweeteners please refer to my Coconut Sugar Apple Crisp post!

Recipe from our Meal Planner

Zucchini-Almond Bread

Zucchini-Almond Bread (gluten-free + dairy-free)
Servings
8
Cook Time
40 minutes
Prep Time
15 minutes

This moist and delicious bread is a great way to make use of the massive amounts of garden zucchini available in the summertime! Use the grating disc on your food processor to quickly grate the zucchini or offer the task to your child to be done with a hand grater. I use stone mini loaf pans which evenly distribute the heat and don't cause any sticking.

Ingredients

Dry Ingredients

1½ cups sorghum flour
1 cups blanched almond flour
½ cups tapioca flour
1 tablespoons baking powder
1 teaspoons xanthan gum
1 teaspoons cinnamon
½ teaspoons baking soda
½ teaspoons sea salt

Wet Ingredients

½ cups melted coconut oil
¾ cups coconut sugar
2 large eggs
2 cups grated zucchini
1 cups non-dairy milk

Optional Additions

½ cups dark chocolate chips
Directions
  1. Preheat oven to 350 degrees. Oil four mini-loaf pans.
  2. In a large bowl, whisk all of the dry ingredients together well.
  3. In a separate bowl, whisk together the oil, sugar, and eggs. Add the zucchini and milk and stir together.
  4. Pour the wet ingredients into the dry and mix together well using a whisk or wooden spoon until the batter thickens. Immediately fold in the chocolate chips if using.
  5. Evenly distribute batter amongst the four loaf pans. Smooth the tops with your finger if desired (I always do this). Bake for 40 to 45 minutes. Remove loaves from pans after about 5 to 10 minutes and place onto a wire rack to cool. 

Use this recipe in our Meal Planner

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baked goods breads GF/CF quick breads rice-free summer zucchini recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the visionary behind Nourishing Meals®, a comprehensive online meal-planning membership designed to support

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