Pine Nut Almond Zucchini Bread (Gluten-Free)

Recipe submitted by: Amy Pickett

Recipe courtesy of:

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

What's in it


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

How to cook it


  • Preheat oven to 350F.
  • Spray a bread pan with nonstick cooking spray set aside.
  • Steam squash in a large pot until soft and tender.
  • Meanwhile, combine dry ingredients in a large bowl and then make a well in the center.
  • Remove zucchini from pot and mash well with a fork.
  • 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.
  • Transfer batter into prepared bread pan.
  • Bake for one hour or until a toothpick inserted in the middle comes out clean. Set aside to cool before serving.

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