Gluten-free Zucchini Bread + 6 Healthy Almond Flour Recipes

Hi!! I’m back from my mini vacay just in time to introduce you guys to a fun new series that I’m going to be taking part in.

Each month I’ll be teaming up with a group of very talented bloggers (Julia, Alexis, Arman, Lindsay and Kylie) to bring you a collection of healthy recipes based around one specific ingredient. This month we’re featuring one of my favorites, almond flour!

Almond flour is not only high in protein and naturally low in carbohydrates, but it also gives baked goods a soft delicate texture with delicious buttery flavor. Plus you can easily make your own by simply grinding almonds in a food processor until a fine crumb forms.

It also happens to be incredibly versatile, as shown by my fellow bloggers. Take a look at all of their mouthwatering recipes!

Almond Flour Pizza Crust (Caprese Pizza with Chimichurri Sauce) from The Roasted Root. Does pizza get sexier than this? I think not, my friends.

Small Batch Chocolate Chip Cookies from The Lean Green Bean. These look like the perfect way to satisfy a last minute cookie craving!

Vegan Mocha Chip Muffins from Hummasapien. Vegan and gluten-free is no easy task but Alexis makes it look like a breeze. I’m pretty sure I could eat an entire batch in one sitting!

Healthy Three Ingredient Fudge from The Big Man’s World. Arman is the master of healthy no-bake treats and this fudge is no exception!

Almond Flour Crepes from Immaeathat. Nothing steals my heart like a soft, warm crepe. Just look at these bad boys!

I brought zucchini bread to the party because I know we’re all looking for ways to use it up right now. To make it as healthy as possible while also keeping it gluten-free I stuck with my favorite combination of organic whole grain brown rice flour (I love Bob’s Red Mill) and almond meal.

In case you’re wondering, the main difference between almond meal and almond flour is that meal is made from ground almonds with the skin and flour is made from blanched almonds (without the skin). I prefer almond meal for this recipe but you can get away with almond flour if that’s what you have on hand.

Also, if you like more of a spice to your zucchini bread, you can make omit the chocolate chips and add another teaspoon of cinnamon, 1/2 cup walnuts (or nuts of choice), and a small pinch of cloves and nutmeg. I tried it that way and loved it but Brandon preferred the chocolate chip version. He’s a bit of a chocolate fiend.

Feel free to try it whichever way you prefer, just don’t forget the almond flour! ;)

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: 12

Ingredients

1 cup almond meal

1 cup brown rice flour (I like Bob’s Red Mill organic brown rice flour)

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

2 eggs, at room temperature

1 cup grated zucchini

1/2 cup maple syrup

1 teaspoon vanilla extract

1/4 cup unsweetened vanilla almond milk

2 tablespoons sunflower, canola or melted coconut oil

1/2 cup dark chocolate chips

Instructions

1. Start by preheating the oven to 350°F then grease a loaf pan and set aside.
2. Combine all of the dry ingredients (almond meal to cinnamon) in a medium-size bowl and sift together.
3. In a separate large bowl, beat the egg whites on high for about seconds. Add the yolks along with the remaining wet ingredients (zucchini to oil- if using coconut oil, add it last). Stir everything together until well combined.
4. Next add the dry ingredients to the bowl with the wet ingredients and the chocolate chips then gently fold everything together using a spatula.
5. Pour the batter into the loaf pan and bake in the oven for 45 minutes until the center is firm and cooked. Allow to cool for 15-20 minutes before serving.
6. Store in an airtight container in the refrigerator for up to 4 days.