Here’s a quick and easy zucchini bread recipe that’s gluten-free, sweetened with pine nuts, almonds and dried cranberries. It’s tasty to toast for breakfast with a spread of nut butter or served as dessert with a dollop of Greek yogurt and honey.
Gluten-Free and Dairy-Free
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 Directions: 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.