Gluten Free Zucchini Bread with Pecan Crumble
This gluten free zucchini bread with pecan crumble is the most moist and tender loaf you'll make all summer! It's completely dairy free, refined sugar free, and allergy friendly. Made with olive oil and maple syrup for a healthier loaf and topped with a caramelized pecan crumble that no other recipe has.
Servings 1 loaf
Equipment
- hand mixer or
Ingredients
Pecan Crumble
- 1 cup chopped pecans halves and pieces or roughly chopped whole pecans
- ¼ cup tigernut flour or almond flour
- ½ teaspoon ground cinnamon
- 2 tablespoon maple syrup
- 1-2 tablespoon melted coconut oil or butter
Zucchini Bread
- 1 cup 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup shredded zucchini* about 1 large zucchini
- ¼ cup olive oil*8
- ¼ cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Line a loaf pan with parchment paper.
- First, make the crumble. Combine the pecans, flour, cinnamon, maple syrup, and 1 tablespoon of coconut oil in a small bowl. If the mixture is too crumbly and dry, add the other tablespoon of oil. Set aside.
- Next, start bread by shredding your zucchini then lightly squeezing it out. Add the shredded zucchini to towel or stack of paper towels and gently squeeze out a couple tablespoons of water. You don't need it to be completely dry, we want some of that moisture.
- Whisk together the dry ingredients in a bowl- the flours, baking powder and soda salt, and cinnamon.
- In a large bowl, beat together the oil, maple syrup, eggs, and vanilla extract until smooth.
- Add the dry to the wet and mix on low to combine.
- Pour the batter into the prepared loaf pan.
- Sprinkle your crumble over top. Press it down gently just so it sticks to the top of the loaf.
- Bake for 40-45 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before using the edges of the parchment paper to pull the loaf out. Let it finish cooling on a wire rack.
- Once cooled, slice and enjoy!
Notes
*The easiest way to shred zucchini, in my opinion, is by adding it to a food processor. Let that do the work for you instead of hand shredding!
**I have not tested another oil, but another neutral oil should work or even melted butter (dairy free or regular).