Karen's 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.
Servings: 12 servings
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Ingredients
Maple Zucchini Bread:
- 1/2 cup coconut oil room temperature, can use half softened butter
- 1/4 cup pure maple syrup
- 1/4 cup coconut palm sugar
- 2 large eggs I use pasture raised
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 1/2 cups grated zucchini, packed (I used green and yellow)
- 1/2 cup fine almond flour
- 1/2 cup fine oat flour*
- 3/4 cup all purpose gluten free flour blend
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt (I used Himalayan)
- 1/2 cup walnuts coarsely chopped
Maple Glaze:
- 2 teaspoon coconut oil room temperature
- 3 tablespoons pure maple syrup
- 1 teaspoon whole milk can us plant based milk
- 1 teaspoon vanilla bean gel (or pure vanilla extract)
- 1 pinch sea salt
- 1/2 cup + 2 tablespoons confectioner’s sugar
Maple Glazed Walnuts:
- 1 tablespoon pure maple syrup
- 1 teaspoon coconut oil
- 1/2 cup walnuts coarsely chopped
Instructions
Maple Zucchini Bread:
- Line a 9 x 5 inch baking pan OR 12" x 9" rectangular cake pan with parchment paper, grease with coconut oil. Preheat oven to 350 degrees.
- 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.
- Add almond flour, oat flour, gluten free flour, cinnamon, baking powder, baking soda, sea salt and walnuts. Mix until just combined and fold into the prepared baking pan.
- Bake until very firm on top. About 45 minutes for the loaf pan; 25 minutes for the cake pan. When mostly cool, take out of pan, rest on a cooling rack.
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.
Maple Glazed Walnuts:
- Super easy! Toast walnuts in 300 degree oven until crisp, about 5 minutes (watch not to burn them.) 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. If not using immediately, store in an airtight container.
Assembly:
- Spread the glaze evenly over Maple Zucchini Walnut Bread. (Hint: if too thick, add a drop of milk, too runny; add a drop of confectioner’s sugar.) Add glazed walnuts on top, pressing them in slightly. Cut and serve!The bread freezes well, cut into portions and wrapped tightly.
Notes
* 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.
Nutrition Facts
Karen's Maple Zucchini Walnut Bread - Gluten Free
Amount per Serving
Calories
304
% Daily Value*
Fat
20
g
31
%
Saturated Fat
9
g
56
%
Trans Fat
0.003
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
2
g
Cholesterol
31
mg
10
%
Sodium
137
mg
6
%
Potassium
146
mg
4
%
Carbohydrates
29
g
10
%
Fiber
2
g
8
%
Sugar
17
g
19
%
Protein
5
g
10
%
Vitamin A
79
IU
2
%
Vitamin C
3
mg
4
%
Calcium
61
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.