Here's a quick and easy zucchini bread recipe that's gluten-free, sweetened with pine nuts, almonds and dried cranberries. It's tasty to toast for breakfast with a spread of nut butter or served as dessert with a dollop of Greek yogurt and honey.

Gluten-Free and Dairy-Free

Pine Nut Almond Zucchini Bread (Gluten-Free)Ingredients:

  • 2 cups rice flour
  • 1/2 cup crispy rice cereal
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. all-spice
  • 2 large eggs, beaten
  • 3 large bananas, mashed
  • 3 large zucchini, finely chopped
  • 1 Tbsp. almond extract
  • 1/2 ripe avocado, peeled, pitted and chopped
  • 1/4 cup pine nuts
  • 1/4 cup slivered almonds
  • 1/2 cup dried cranberries, chopped
  • 1 Tbsp. cocoa powder
  • 1/2 cup olive oil
Directions:
  1. Preheat oven to 350F.
  2. Spray a bread pan with nonstick cooking spray set aside.
  3. Steam squash in a large pot until soft and tender.
  4. Meanwhile, combine dry ingredients in a large bowl and then make a well in the center.
  5. Remove zucchini from pot and mash well with a fork.
  6. Add eggs, bananas, squash, avocado and oil to the center and combine them before folding into the rest of the dry ingredients.  Mix well to combine; stir in pine nuts, almonds, dried cranberries and cocoa powder.
  7. Transfer batter into prepared bread pan.
  8. Bake for one hour or until a toothpick inserted in the middle comes out clean. Set aside to cool before serving.

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