Gluten Free Zucchini Bread with Pecan Crumble
This moist dairy free and gluten free zucchini bread is topped with a delicious and crunchy pecan crumble, all while being completely refined sugar free! Packed with cinnamon flavor, this zucchini bread is perfectly complemented by the pecans and cinnamon.
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.
- 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 a parchment lined baking sheet.
- 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).