I have been on a roll with Elana’s recipes this week! This is the 3rd great recipe of hers I made this week! (I’ll be posting the others later.)
This gluten-free zucchini bread from her cookbook The Gluten-Free Almond Flour Cookbook is now my favorite zucchini bread recipe ever! We totaled a loaf in a matter of hours. And it probably would have been a matter of minutes if we hadn’t exercised self-control. Deeeeelish and full of healthy protein too. You can’t beat that!
I have plans to make another couple of loaves in the next few days. I’ll try to snap a picture before we scarf it down.
Preheat oven to 350 degrees. Grease 2 mini loaf pans with grapeseed oil and dust with almond flour. (I used a single 7.5 by 3.5 by 2.25 inch loaf pan and only greased, didn’t dust, and it came out great. But I’ve read other comments where a single pan left the bread undercooked. So proceed with caution.)
In a large bowl, combine:
- 2 cups almond flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
In a medium bowl, whisk together:
- 1/4 cup grapeseed oil
- 1/2 cup agave nectar
- 2 large eggs.
Blend the wet ingredients into the almond flour mixture until thoroughly combined. Then fold in:
- 1 cup grated zucchini
- 1/2 cup pecans, coarsely chopped (Though I love them, I left them out for Erich’s sake.)
- 1/4 cup dried currants (I left them out)
Scoop the batter into the loaf pans.
Bake for 50-60 minutes on the bottom rack of the oven, until a knife inserted into the center of the load comes out clean. Let the bread cool in the pans for 1 hour, then serve.