Gluten-Free Zucchini Bread With Almonds
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 cup
Zucchini (grated)1 cup
Almond Milk1 cup
Pure Maple Syrup3 tbsps
Chia Seed1 cup
Millet Flour2 tsps
Baking Powder1 tsp
Cinnamon1 tsp
Baking Soda2 large
Egg1 tbsp
Pure Vanilla Extract1 tsp
Apple Cider Vinegar1 tsp
Sea SaltDirections:
1
Preheat the oven to 350 degrees F
2
Line a 9-inch loaf pan with parchment paper, and lightly oil the exposed ends of the pan
3
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
4
Set aside while you prepare the batter
5
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
6
Sift the coconut flour, millet flour, oat flour, baking powder, cinnamon and baking soda into another medium bowl
7
Add the almond meal and whisk to combine; set aside
8
Add the eggs, oil, vanilla, vinegar and salt to the chia mixture, and whisk until evenly combined
9
Set aside about 1/4 cup of the zucchini, and stir the remainder into the chia mixture
10
Add the flour mixture, and stir with a spatula until evenly combined
11
Pour the batter into the prepared loaf pan
12
Spread the remaining zucchini over the top, and sprinkle with chopped almonds
13
Bake until a toothpick comes out clean, 1 hour
14
Let cool for 20 minutes in the pan before turning out