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Mediterranean Inspired Zucchini Bread: Gluten and Grain-Free
If you have an abundance of zucchini on hand and you’re searching for a flavorful, veggie-packed baked good that’s as nourishing as it is delicious, look no further than this Mediterranean Inspired Zucchini Bread. Not only is this recipe gluten-free, but it’s also grain-free and refined sugar-free, making it a perfect fit for a variety of dietary needs. Even better? It highlights tiger nut flour; a nutritious ingredient that’s not actually a nut at all but a root vegetable!
Tips and Variations
To get the best texture, make sure to drain your grated zucchini thoroughly. A little extra effort here goes a long way! If you’d prefer a dairy-free version, swap the feta for your favorite dairy-free cheese. For a nut-free version, replace almond flour with a seed-based alternative.
Feel free to add in chopped olives, roasted red peppers, or even a handful of spinach for extra color and nutrients.
Ingredients
- Avocado oil spray or gluten-free nonstick cooking spray
- 2 medium zucchini
- Kosher or fine sea salt
- 3 large eggs
- 4 tablespoons maple syrup
- 2 tablespoons almond milk or milk of choice
- 1 cup almond flour
- ½ cup BareOrganics Tiger Nut Flour
- 2 tablespoons BareOrganics Golden Flax Seed
- 1 teaspoon baking powder
- 4 ounces feta cheese, , crumbled
- ⅓ cup sundried tomatoes in oil, patted dry and chopped
- ¼ cup fresh basil leaves, finely sliced
- 2 tablespoons pine nuts
- 2 tablespoons pumpkin seeds
Directions
- Preheat oven to 350°F. Line a 9×5 loaf pan with parchment paper.
- Grate the zucchini with the large holes of a box grater, place it in a colander, sprinkle with a large pinch of salt, and let drain for 10 minutes. Put into a kitchen towel and squeeze until all the liquid is gone and the zucchini is very dry.
- In the bowl of an electric mixer fitter with a whisk attachment, add the eggs and beat on high for 3 minutes. Add the maple syrup and almond milk and beat briefly to combine.
- In a mixing bowl, whisk together the almond flour, tiger nut flour, flax meal, and baking powder. Turn the mixer to low and slowly add the flour mixture to the egg mixture.
- Add the zucchini, feta, sundried tomatoes, and basil and fold in with a spatula. Scape into the prepared loaf pan and top with pine nuts and pumpkin seeds. Bake for 50 – 60 minutes or until golden brown and a toothpick inserted into the center comes out clean. If the top is browning too much, cover with a piece of foil.
- Let cool in the pan for 15 minutes then remove to a wire rack to finish cooling.
Nutrition
- Calories: 1737 kcal
- Carbohydrates: 110g
- Protein: 72g
- Fat: 123g
- Saturated Fat: 27g
- Polyunsaturated Fat: 16g
- Monounsaturated Fat: 20g
- Trans Fat: 0.1g
- Cholesterol: 592mg
- Sodium: 2081mg
- Potassium: 2329mg
- Fiber: 20g
- Sugar: 63g
- Vitamin A: 2772IU
- Vitamin C: 109mg
- Calcium: 1329mg
- Iron: 13mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
