Friday, November 22, 2013

Zucchini Streusel Bread (Gluten Free, Dairy Free)

I've been doing some experimenting with gluten free baking. Quite a few people at the bake sales we have been holding have asked for gluten free. 
Myself, I am not a huge fan of gluten free. It's mostly a texture thing for me, sometimes a taste thing. 
This recipe, which I found over at The Unrefined Kitchen, has been one of my favorites so far. 
The texture is a little bit weird (read: different than "regular" zucchini bread), but the taste is really good.
Initially I was not loving the streusel topping (I tasted it raw) BUT once it was cooked on the bread it transformed into something delicious. It might look a little dry in the photos but it is anything but. 
This is a very moist bread that I am sure most people would not even guess was gluten free. 
I made a few changes to accommodate our own tastes plus subbed out what I had on hand. If you want to check out the original version you can find it HERE

Zucchini Streusel Bread (Gluten Free,Dairy Free)

1/3 cup slivered almonds
3 Tbsp coconut flour, sifted
1 Tbsp coconut oil 
1 Tbsp maple syrup
1 tsp cinnamon
pinch salt

7 eggs
1 cup unsweetened applesauce
1/3 cup maple syrup
1 cup grated zucchini
2 tsp vanilla
3/4 cup coconut flour
1 tsp baking soda
1/2 tsp baking powder
2 Tbsp cinnamon
pinch salt

Preheat oven to 325. Line a 4 1/2 X 8 1/2 loaf pan with parchment paper and spray with cooking spray. Set aside.
In a small bowl, mix together streusel ingredients (almonds, coconut flour, coconut oil, maple syrup, cinnamon, and salt) with a fork until crumbly. Set aside.
In a large bowl, whisk eggs very well. Whisk in applesauce, maple syrup, zucchini, and vanilla.
Place a mesh sifter over a separate bowl. Place the coconut flour, baking soda, baking powder, cinnamon, and salt into the sifter. Sift the dry ingredients into the bowl.
Stir the dry ingredients into the wet ingredients until no lumps remain. 
Pour into prepared loaf pan.

Top with the streusel topping.

Bake at 325 for 55 - 60 minutes, until toothpick inserted near center comes out clean. (Mine took a totally of one hour 10 minutes! Just keep an eye on it.) **If you find the top is browning too much then cover with a piece of tinfoil and keep baking until toothpick inserted near center comes out clean.**

Let cool about 15 - 20 minutes in pan. Run a knife around the edge of the pan and use the parchment paper to remove the loaf. Let cool completely on wire rack.

It is best to wait until it is completely cool before trying to slice the loaf. 
As well as being gluten free this is also dairy free. 
The texture is a little bit spongy. Not horribly so....just a little bit. I wasn't expecting it from looking at the slices. I thought it was going to be dry so was a surprised at how moist it was. 
Out of curiosity I looked up the nutritional info to see how it compared to a "regular" zucchini streusel loaf. 
According to Myfitnesspal -- 
This recipe is - 109 calories, 12 carbs, 5 fat, and 4 protein for 1/16th of the recipe.
A "regular" loaf comes in at - 185 calories, 155 carbs, 35 fat, and 44 protein for 1/16th of the recipe. 
That is quite the difference... 76 calories less per slice and 143 less carbs

We're sharing at Carole's Chatter, be sure to pop by and say hi. 


  1. I have been experimenting with gluten free bread and have yet to find one that tastes any good in a sandwich - the texture is all wrong - I have found one that toasts ok. CHeers

  2. The nutritional difference is surprising! Extras like sauces and toppings are a must for me, so the streusel top appeals to me. Good to know it worked out after baking.

    Thank you for linking this week!