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Sep 16

Gluten-Free Zucchini Bread



  • Olive oil or coconut oil for greasing pan
  • 2 Cups almond flour (meal)
  • ½ Teaspoon sea salt
  • ½ Teaspoon baking soda
  • 1 Teaspoon ground cinnamon
  • ¼ Cup olive oil or melted butter
  • ¼ Cup whole leaf stevia powder
  • 2 Eggs
  • 1 Cup grated zucchini (with skin)
  • ½ Cup pecans, chopped
  • ¼ Cup dried currants (optional)


Preheat oven to 350° F.

Lightly spray a loaf pan with olive oil or grease it with melted coconut oil. If using a muffin pan, line it with baking cup liners.

In large bowl, combine almond flour, salt, baking soda, and  cinnamon. In medium bowl, mix the oil or butter, stevia, and eggs.

Thoroughly blend wet ingredients with dry ingredients. Fold in zucchini, pecans, and currants.

Scoop batter into pan. Bake for 30-50 minutes until a toothpick inserted in center comes out clean. Makes 1 loaf or 12 muffins.

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