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  • Amie  Valpone

    Pine Nut Almond Zucchini Bread (Gluten-Free)

    Amie  Valpone
    0
    Reviewed and edited by a celiac disease expert.

    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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    Hi Amie, I tried this bread, smelled great, crust tasted good, but was very gooey wet inside. I wonder if my bananas and zucchinis were too large. Can you provide actual amounts for the bananas and zucchinis instead of just 'large'? I would like to make this bread recipe work. Any other suggestions too? Thanks.

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    Guest Jessa and Kristyn

    Posted

    We made this recipe and made a few substitutions (1/8 c coconut flakes and 1/4 c honey instead of cranberries and pine nuts). It was very very wet. It appeared done, and we flipped it out and it was soup on the inside. Also, it tasted very strongly of almond. If you are planning to make this recipe, I would recommend draining the zucchini, or cutting back on the wet ingredients significantly, and only putting in a 1 tsp (or none) of the almond extract. Goodluck!

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    I made this recipe and from reading the comments, tried something a little different.

    I steamed the zucchini (6 of them for a double batch) and let it sit for about an hour and let it drain. I then put the zucchini in a gallon size baggie and put in fridge for 2 days. There was about 2 cups of liquid in the bag when I was ready to bake. I drained that. My bread was still a little moist but held together very well. Excellent bread for breakfast, lunch, dinner, snacks... Will bake again.

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  • About Me

    Amie Valpone, HHC, AADP is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer and Food Writer specializing in easy Gluten-Free and Dairy-Free recipes. Amie is the Editor-in-Chief of the gluten-free blog, The Healthy Apple. Amie shares her passion for and approach to "Clean Eating" by focusing on natural, whole foods and ingredients that are good for you and your body. Amie works with Whole Foods Market as their Gluten-Free Manhattan Cooking Instructor and is a Gluten-Free Industry Innovator when it comes to helping clients, the community, companies and client live a healthy and happy life. Visit her site at: thehealthyapple.com.


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