Gluten Free Walnut and Zucchini Bread

Last week, we shared with you a recipe for Zucchini Fritters, which we developed using a large home-grown zucchini given to us by a friend who recently visited us to meet Otto. Today, I’m excited to share with you the second recipe that we created using that same zucchini. (Seriously, it was a really big zucchini.)

This zucchini bread is a twist on a childhood favorite of mine—a twist that’s specifically good for lactating moms, like myself. Now that I’m back to work and Otto is with his nanny, it would be easy to for stress and lack of contact with my baby allow my body to stop producing breastmilk. But I’m determined to give Otto breastmilk as long as I possibly can, so I’m pumping regularly and consuming galactagogues whenever possible. (A galactagogue is a substance that increases milk supply; common ones are oats, walnuts, and fenugreek.)

Whether you’re a lacking mom or not, I hope you’ll enjoy this unique zucchini bread recipe. Oh, and one last thing: Yes, I realize that oats are not “paleo” in the strictest sense; but we aren’t paleo perfectionists. For me, gluten-free oats are close enough!

Ingredients
2 C almond flour
2 C ground gluten-free oats (use a food processor, high-powered blender or Vitamix to grind them yourself)
3 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp sea salt
2 tsp baking powder
2 C grated zucchini
6 eggs
6 Tbsp maple syrup
2 Tbsp coconut oil
1/2 C gluten-free oats
1/2 C chopped walnuts

Method

Preheat the oven to 375° F. Mix almond flour, ground oats, cinnamon, nutmeg, sea salt, and baking powder in a medium bowl.

Whisk zucchini, eggs, maple syrup, and coconut oil in a large bowl.

In batches, blend the dry ingredient mixture into the wet ingredient mixture.

Stir in the oats and walnuts.

Grease a bread loaf pan with coconut oil. Then pour the batter into it.

Bake for 50-60 minutes, until you can insert a toothpick and it comes out clean (without raw batter stuck to it).

Cool in the pan for 15 minutes. Then gently remove and cool on a cooling rack.

Enjoy slices plain, with ghee, or with your favorite fruit spread.

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Gluten Free Walnut and Zucchini Bread

  • Servings: 8-12
  • Difficulty: easy
  • Print

Ingredients
2 C almond flour
2 C ground gluten-free oats (use a food processor, high-powered blender or Vitamix to grind them yourself)
3 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp sea salt
2 tsp baking powder
2 C grated zucchini
6 eggs
6 Tbsp maple syrup
2 Tbsp coconut oil
1/2 C gluten-free oats
1/2 C chopped walnuts

Method

  1. Preheat the oven to 375° F. Mix almond flour, ground oats, cinnamon, nutmeg, sea salt, and baking powder in a medium bowl.
  2. Whisk zucchini, eggs, maple syrup, and coconut oil in a large bowl.
  3. In batches, blend the dry ingredient mixture into the wet ingredient mixture.
  4. Stir in the oats and walnuts.
  5. Grease a bread loaf pan with coconut oil. Then pour the batter into it.
  6. Bake for 50-60 minutes, until you can insert a toothpick and it comes out clean (without raw batter stuck to it).
  7. Cool in the pan for 15 minutes. Then gently remove and cool on a cooling rack.
  8. Enjoy slices plain, with ghee, or with your favorite fruit spread.

1 Comment

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