Gluten Free Zucchini Nut Bread Recipe
Oddly enough, it was not my gluten intolerance that prompted me to cook without the use of grains so much as it was my husband’s cholesterol count. When it soared way above 200, his doctor advised him to eliminate starchy carbohydrates and grains from his diet. Basically he went on a low carb diet and I needed to get creative if we were going to be able to sustain that lifestyle for any period of time.
Also, I am basically pretty lazy so all that mixing of different flours to come up with a reasonable facsimile of a gluten-filled counterpoint is just way too much work for me.
I have been tinkering with this Gluten Free Zucchini Nut Bread Recipe for about two weeks now and I finally have a winner! This has all the things we love about quick breads – flavor, crust and even crumbs.
The zucchini is just a jumping off point – I am already thinking of other ways to employ this method using pumpkin or bananas. How yummy would pumpkin cranberry nut bread be? Bananas with peanut butter instead of the almond butter? How about adding grated lemon zest to the zucchini recipe and drizzling with a lemon glaze? Yum! I think there is going to be a bit of baking in my near future!
- 4 large eggs – separated
- 2 cups medium zucchini – grated on the large holes of a box grater
- ½ cup raw unsalted creamy almond butter
- 1 cup ground almond meal
- 1 teaspoon kosher or fine sea salt
- 2 tablespoons honey or agave syrup
- 1 teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon aluminum-free gluten-free baking powder
- 2 teaspoons cream of tartar
- ½ cup walnuts – chopped
Preheat oven to 325 degrees.
Grease a 5” by 9” loaf pan with butter or gluten-free cooking spray. Cut a piece of parchment paper so that it goes down one side (but not the ends) of the pan, across the bottom and back up the other side extending over the sides by about 2 inches on each side. Grease that also (except the ends that extend over).
In a large mixing bowl beat the egg yolks until they have lightened in color to a lemony yellow (about 2 minutes). Add the zucchini, almond butter, almond meal, salt, honey or agave, cinnamon, nutmeg and baking powder and mix until well blended.
In a clean bowl with clean beaters whip the egg whites and cream of tartar until stiff peaks form.
Take a big spoonful of the beaten egg whites and mix well into the zucchini mixture. Fold the zucchini mixture into the egg whites until no more streaks of white appear. Fold in the walnuts.
Pour into the prepared pan and cook for 45 – 50 minutes until browned and puffy on top and firm in the center. Let cool in the pan for about 10 minutes. Remove bread from pan, discard parchment and allow the loaf to finish cooling on a rack.
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