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Maple Zucchini Walnut Bread – Gluten Free

Maple Zucchini Walnut Bread – Gluten Free

A delicious and moist Gluten Free Zucchini Quick Bread using Maple Syrup three ways ~ in the bread, glaze and glazed walnuts. Not too sweet with healthful ingredients. Easily made vegan.

Delicious with lots of natural maple flavor
Maple Zucchini Quick Bread with a Maple Glaze and Maple Walnuts

Use a good quality natural maple syrup (not pancake syrup!!) You know – the kind with one ingredient: maple syrup! I used a Grade A Dark variety from Vermont.

Maple Zucchini Walnut Bread – Gluten Free

Ingredients

Maple Zucchini Bread

½ cup coconut oil, room temperature

¼ cup pure maple syrup

¼ cup coconut palm sugar (can use pure cane sugar)

2 large eggs – I used pasture raised (used egg substitute for vegan)

1 teaspoon pure vanilla extract

¼ teaspoon pure almond extract

1 ½ cups grated zucchini, packed (I used green and yellow)

– place in a paper towel and squeeze until almost dry.

½ cup fine almond flour

½ cup fine oat flour*

¾ cup gluten free flour blend

1 teaspoon cinnamon

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon sea salt (I used Himalayan)

½ cups walnuts, chopped

Maple Glaze
2 teaspoons coconut oil, room temperature

3 tablespoons pure maple syrup

1 teaspoon whole milk (or vegan milk)

1 teaspoon vanilla bean gel (or pure vanilla extract)

1 pinch sea salt

½ cup plus 2 tablespoons confectioner’s sugar (I used organic)

Maple Glazed Walnuts
1 tablespoon pure maple syrup

1 teaspoon coconut oil

½ cups walnuts, chopped

Instructions

1

Maple Zucchini Bread:

Line a 9 x 5 inch baking pan with parchment paper, grease with coconut oil.
Preheat oven to 350 degrees.

2

In a large bowl add coconut oil, maple syrup and sugar, blend well until light and creamy with a wire whisk – one minute. Add eggs, on at a time until blended well.
Add both extracts and grated, dry zucchini – mix with a rubber spatula.

3

Add almond, oat and gluten free flour, cinnamon, baking powder, baking soda, sea salt and walnuts. Mix until just combined and fold into the prepared baking pan.

4

Bake until very firm on top, about 45 minutes. When mostly cool, take out of pan, rest on a cooling rack.

5

Maple Glaze:

Add the first 5 ingredients in a medium sized bowl, microwave until just bubbly.
Whisk in the confectioner’s sugar, half to start, then second half until creamy and thickened. Will continue to thicken as it cools.

6

Maple Glazed Walnuts:
Super easy!
Toast walnuts in 300 degree oven until crisp, about 5 minutes.
Add maple syrup and coconut oil in a small 8 ” skillet. Heat until just bubbly.
Add the toasted nuts, stir over LOW heat until well coated, and no syrup remains.
Spoon glazed walnuts on a parchment lined plate and cool completely.
Store in an airtight container.

7

Assembly:
Spread glaze over Maple Zucchini Walnut Bread.
(Hint: if too thick, add a drop of milk, too runny; add a drop of confectioner’s sugar.)
Add walnuts on top, pressing them in slightly.
Cut and serve!

The bread freezes well, cut into portions and wrap tightly.

* Oat flour is simple to make – add oats to a spice grinder or good coffee grinder and pulse until a very fine flour.

 

This recipe may not be reproduced without the consent of its author, Karen Sheer.

See BLOG for many photos and information.

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