Gluten-Free Almond and Zucchini Bread (fondly referred to as A-Z Bread)

easy gluten-free paleo bread

easy gluten-free paleo bread

Don’t you just love sweet, random moments that can have rippling effects in the most surprising directions? That can prompt one of our all-time favourite gluten-free breads to finally receive a blog posting? Yes? Well, this one is thanks to Mike.

We met Mike, a young English Doctor based in Leeds,  by chance last week on a train heading from Como to Milan. (Yes, it truly was a fabulous, inspirational Italian trip that has provided lots of inspiration for my next cooking class, despite and with apologies it also being one of the main reasons for my absence online!). As we got to chatting and he learned of my being a Nutritionist, he was very keen to share not only his recent diagnosis of Celiac disease but also how dramatically and rapidly better he felt once he removed gluten from his diet.

Despite such good results, Mike did also wistfully add that he still pined for good quality bread that he could enjoy without repercussions. “Oh,” I said, ” I have just the recipe for you that is an amazingly delicious gluten-free bread on my website….. Actually… hang on, so sorry… I somehow haven’t got around to sharing it yet but how about I promise to fix this as soon as I get home!”

So, with no further drum roll required except for apologizing that this tasty gluten-free and goes-with-everything bread hasn’t appeared here sooner, here is a loaf of gluten-free goodness that is easy to make and easy to like. It has already graced the kitchens of homes from Graceville to the Grange, and as far away as Portugal and New York! I dearly hope that it will become as popular in your kitchen as it is in ours. Enjoy.

Gluten-Free Almond and Zucchini Loaf (A-Z Bread)

Ingredients

20g chia seeds soaked in 2 tablespoons water for 10 minutes
220g almonds
70g parmesan cheese, roughly cubed
200g zucchini
5 eggs
40g arrowroot flour
40g coconut flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 teaspoons apple cider vinegar (ACV)
few good pinches sea salt and freshly cracked pepper
1 tablespoon pepitas

Method

  • Preheat oven to 180ºC.
  • Line a loaf tin with baking paper, with generous ‘paper wings’.
  • Place almonds and parmesan in food processor or Thermomix bowl and blitz at top speed or 10sec/speed 10, until the texture resembles coarse flour. Remove from bowl and place to the side.
  • Grate zucchini with a hand grater or place zucchini cut into rough chunks in Thermomix bowl and grate 5 sec/speed 8. Remove all from bowl and place to the side.
  • Place eggs in a clean, dry bowl and beat briskly until bubbles appear and volume has increased. Alternatively, add eggs to Thermomix bowl and beat 4 mins/speed 3, MC off.
  • Add almond mix and zucchini to the whisked eggs, along with chia mix, arrowroot flour, coconut flour, baking powder, bicarb soda, ACV and salt and pepper.
  • Mix thoroughly or Thermomix 15 sec/speed 4  until well-combined.
  • Scoop dough into bread tin and sprinkle top randomly with pepitas.
  • Place in oven on middle rack and bake for 40-45 minutes. Loaf is ready when a skewer comes out clean and top is golden.
  • Remove from oven and place on a wire rack. Allow to cool for minimum 5 minutes before cutting into thick slices.
  • Store in an airtight container in the fridge or freezer.

Only a few spots left for the Christmas cooking classes on the 25th and 27th of October – click here to book your spot now. We’d love for you to join us as we celebrate the season with healthy, delicious entertaining ideas

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  1. Pingback: Easy, Cozy Pumpkin Soup | Melt Nutrition

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