Gluten-free Zucchini Bread- made without any starches, gums, or refined sugar! #cleaneating

Hi!! I’m back from my mini vacay just in time to introduce you guys to a fun new series that I’m going to be taking part in.

Each month I’ll be teaming up with a group of very talented bloggers (Julia, Alexis, Arman, Lindsay and Kylie) to bring you a collection of healthy recipes based around one specific ingredient. This month we’re featuring one of my favorites, almond flour!

6 Healthy Ways to Eat Almond Flour #glutenfree #palep

Almond flour is not only high in protein and naturally low in carbohydrates, but it also gives baked goods a soft delicate texture with delicious buttery flavor. Plus you can easily make your own by simply grinding almonds in a food processor until a fine crumb forms.

It also happens to be incredibly versatile, as shown by my fellow bloggers. Take a look at all of their mouthwatering recipes!

Almond Flour Pizza Crust (Caprese Pizza with Chimichurri Sauce) from The Roasted Root. Does pizza get sexier than this? I think not, my friends.

Almond Flour Pizza Crust


Small Batch Chocolate Chip Cookies from The Lean Green Bean. These look like the perfect way to satisfy a last minute cookie craving!

Small Batch Chocolate Chip Cookies


Vegan Mocha Chip Muffins from Hummasapien. Vegan and gluten-free is no easy task but Alexis makes it look like a breeze. I’m pretty sure I could eat an entire batch in one sitting!

Vegan Mocha Chip Muffins


Healthy Three Ingredient Fudge from The Big Man’s World. Arman is the master of healthy no-bake treats and this fudge is no exception!

Healthy Three Ingredient Paleo Fudge


Almond Flour Crepes from Immaeathat. Nothing steals my heart like a soft, warm crepe. Just look at these bad boys!

Almond Flour Crepes

I brought zucchini bread to the party because I know we’re all looking for ways to use it up right now. To make it as healthy as possible while also keeping it gluten-free I stuck with my favorite combination of organic whole grain brown rice flour (I love Bob’s Red Mill) and almond meal.

In case you’re wondering, the main difference between almond meal and almond flour is that meal is made from ground almonds with the skin and flour is made from blanched almonds (without the skin). I prefer almond meal for this recipe but you can get away with almond flour if that’s what you have on hand.

Also, if you like more of a spice to your zucchini bread, you can make omit the chocolate chips and add another teaspoon of cinnamon, 1/2 cup walnuts (or nuts of choice), and a small pinch of cloves and nutmeg. I tried it that way and loved it but Brandon preferred the chocolate chip version. He’s a bit of a chocolate fiend.

Feel free to try it whichever way you prefer, just don’t forget the almond flour! ;)


Gluten-free Zucchini Bread- made without any starches, gums, or refined sugar! #cleaneating

Gluten-free Zucchini Bread- made without any starches, gums, or refined sugar! #cleaneating

Gluten-free Zucchini Bread- made without any starches, gums, or refined sugar! #cleaneating

Gluten-free Zucchini Bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: 12


1 cup almond meal

1 cup brown rice flour (I like Bob’s Red Mill organic brown rice flour)

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

2 eggs, at room temperature

1 cup grated zucchini

1/2 cup maple syrup

1 teaspoon vanilla extract

1/4 cup unsweetened vanilla almond milk

2 tablespoons sunflower, canola or melted coconut oil

1/2 cup dark chocolate chips


  1. Start by preheating the oven to 350°F then grease a loaf pan and set aside.
  2. Combine all of the dry ingredients (almond meal to cinnamon) in a medium-size bowl and sift together.
  3. In a separate large bowl, beat the egg whites on high for about seconds. Add the yolks along with the remaining wet ingredients (zucchini to oil- if using coconut oil, add it last). Stir everything together until well combined.
  4. Next add the dry ingredients to the bowl with the wet ingredients and the chocolate chips then gently fold everything together using a spatula.
  5. Pour the batter into the loaf pan and bake in the oven for 45 minutes until the center is firm and cooked. Allow to cool for 15-20 minutes before serving.
  6. Store in an airtight container in the refrigerator for up to 4 days.

Gluten-free Zucchini Bread Nutrition


Roasted Eggplant and White Bean Dip

Roasted eggplant is combined with white beans, spices, lemon and fresh herbs for a dip that’s incredibly delicious and creamy! Vegan and gluten-free. Hey there! I hope you had a nice weekend. We decided to sneak away to Carmel Valley for a few nights and are staying here until tomorrow. That’s been one benefit of… Read More

Easy Superfood Chocolate Pudding

It’s almost Friday! Let’s celebrate with chocolate… Okay, let’s be real, I celebrate every day with chocolate. Some might call it an addiction. I call it love. Naturally I was beyond excited when Almond Breeze sent me a carton of their delicious chocolate almond milk to create a recipe with. The goal was to make… Read More

Chickpea Hemp Seed Sausages

Meatless breakfast sausages made from protein-packed chickpea flour and hemp seeds. Vegan and gluten-free! Whenever I tell people I’m a vegetarian, they usually respond with one of two things: 1. Wait, you mean you don’t eat bacon?! 2. Oh, you must eat so healthy! While both of those might be true at this point in… Read More

Flourless Peanut Butter Banana Muffins

Flourless peanut butter banana muffins that are made without dairy, gluten, oil or refined sugar. One muffin has as much protein as an egg! So moist and delicious, you would never guess that they’re healthy! THESE MUFFINS. Where do I even start? They're basically a dream come true. They have the BEST texture and the… Read More

Chilled Avocado Pepita Soup

A refreshing chilled soup made from creamy avocado and pepitas! Raw, vegan and gluten-free! Aaannnnnd we're back with chilled soup! Do you guys remember the last time I made it? It was this Chilled Asparagus Soup that was inspired by our dinner at Lalime's in Berkeley. I absolutely love that recipe but I have to admit… Read More

Mexican Zucchini Burrito Boats

Zucchini Burrito Boats are a simple meatless and gluten-free meal packed full of Mexican flavor! BURRITO BOATS! You know, like burrito bowls...but with a different vessel. You saw this coming, didn't you? I know, I'm so predictable. What can I say? I love a good burrito bowl. And because spaghetti squash isn't exactly in season… Read More

Tropical Trail Mix + Hiking Mt Diablo Grand Loop

Hey guys! I hope you all had a nice weekend! We had some seriously beautiful weather in the Bay Area so Brandon and I took full advantage and went for a hike at the top of Mount Diablo. We opted to do the Mt Diablo Grand Loop which is about 7 miles long with an… Read More