Name: GF Zucchini Bread
Ingredients: 1 cup Great River Milling Gluten Free Super-Fine Almond Flour; 1 cup Great River Milling Gluten Free Brown Rice Flour; 2 cups coarsely grated zucchini; ½ cup light honey; 6 tbsp melted butter; 2 large eggs; ½ tsp vanilla extract; ½ tsp salt; 2 ½ tsp baking powder; ¼ tsp nutmeg; ½ tsp allspice; ½ tsp cinnamon; ¼ tsp ginger; 1 cup walnuts

CategoryFlours, Gluten Free

Yields1 Serving

1 cup Great River Milling Gluten Free Super-Fine Almond Flour

1 cup Great River Milling Gluten Free Brown Rice Flour

2 cups coarsely grated zucchini

½ cup light honey

6 tbsp melted butter

2 large eggs

½ tsp vanilla extract

½ tsp salt

2 ½ tsp baking powder

¼ tsp nutmeg

½ tsp allspice

½ tsp cinnamon

¼ tsp ginger

1 cup walnuts

Grate zucchini to set aside in a colander over a bowl and let stand. After letting sit for about 20 minutes, press into colander to remove excess moisture.

With an electric mixer at high speed, beat the honey for about 5 minutes, or until white and opaque. Add in the butter, eggs, vanilla and beat several minutes more.

Sift together the dry ingredients.

Add a bit of the sifted dry ingredients to the honey mixture, alternating with zucchini, add until gone and mix just enough after each addition.

Gluten Free Super-Fine Almond Flour

Stir in cup of walnuts for added crunch.

Spread mixture into a medium-sized parchment paper lined loaf pan.

Bake 35-45 minutes. Pull loaf out of pan to set aside to cool a bit before slicing to enjoy.

Ingredients