Pine Nut Almond Zucchini Bread (Gluten-Free)

Recipe submitted by: Amy Pickett
Recipe courtesy of:

(No reviews.)

good food

Here's a quick and easy zucchini bread recipe that's gluten-free, sweetened with pine nuts, almond

Prep Time:
Cook Time:


2 cups rice flour
1/2 cup crispy rice cereal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1/2 tsp. ground cinnamon
1/4 tsp. all-spice
2 large eggs, beaten
3 large bananas, mashed
3 large zucchini, finely chopped
1 Tbsp. 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 Tbsp. cocoa powder
1/2 cup olive oil


  1. Preheat oven to 350F.
  2. Spray a bread pan with nonstick cooking spray set aside.
  3. Steam squash in a large pot until soft and tender.
  4. Meanwhile, combine dry ingredients in a large bowl and then make a well in the center.
  5. Remove zucchini from pot and mash well with a fork.
  6. Add eggs, bananas, squash, avocado and oil to the center and combine them before folding into the rest of the dry ingredients. Mix well to combine; stir in pine nuts, almonds, dried cranberries and cocoa powder.
  7. Transfer batter into prepared bread pan.
  8. Bake for one hour or until a toothpick inserted in the middle comes out clean. Set aside to cool before serving.

Write a Review!

Your Review:

Similar Recipes

More recipes with "Bananas, unsweetened chocolate, Zucchini":

More "Brunch, Dessert, Snack" recipes:

More recipes with the same dietary type of "Dairy Free, Gluten Free":

Mt Airy Childrens Dental MallOWeen Mathnasium Columbia Childrens Chorus of MD
Dance Unlimited Arlington Diocese MallOWeen Miss Pearl Swim School CESJDS
MallOWeen Arlington Diocese Ha’Penny Montessori School Sales and Marketing Opportunity Tots2Tweens Pediatric Dental Center of Frederick UnCreative Mom the bitter and the sweet