Pine Nut Almond Zucchini Bread (Gluten Free)
Created by Luvcookn on April 18, 2013
- Servings: 12
- Prep Time: 30m
- Cook Time: 60m
- Recipe #9096
Ingredients
- 2 cups rice flour
- 1/2 cup crispy rice cereal
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 2 large eggs, beaten
- 3 bananas, mashed
- 3 zucchini, finely chopped
- 1 tablespoon 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 tablespoon cocoa powder
- 1/2 cup olive oil
How to Make
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Step 1: Preheat oven to 350F.
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Step 2: Spray a bread pan with non-stick cooking spray and set aside.
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Step 3: Steam zucchini in large pot until soft and tender.
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Step 4: Meanwhile, combine dry ingredients in a large bowl and make a well in the center.
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Step 5: Remove zucchini from pot and mash well with a fork.
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Step 6: Add eggs, bananas, zucchini, avocado and oil to the center and combine them before folding in the rest of the dry ingredients.
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Step 7: Mix well to combine; stir in pine nuts, almonds, dried cranberries and cocoa powder.
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Step 8: Transfer batter to prepared pan.
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Step 9: Bake for 60 minutes or until toothpick inserted into the middle comes out clean.
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Step 10: Set aside to cool before serving.
Nutritional Facts
- Serving Size: 1 (144.8 g)
- Calories 275.9
- Total Fat - 15.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 34.7 mg
- Sodium - 132.3 mg
- Total Carbohydrate - 31.9 g
- Dietary Fiber - 3.3 g
- Sugars - 6 g
- Protein - 5.1 g
- Calcium - 27.3 mg
- Iron - 1.8 mg
- Vitamin C - 13.1 mg
- Thiamin - 0.2 mg