Gluten-Free Zucchini Bread

This morning I woke up with out a hangover and I baked these little delicious and healthy gluten free zucchini breads.

Yesterday we went out to celebrate Festa Major de Gràcia and to dance salsa (I could almost feel the latino, that is not inside of me), but J. on the other hand, who has a little  Ecuadorian blood in his veins, he could dance salsa, so the birds and I sang. It was so funny! I need to learn how to move my little Nordic hips and learn how to dance this happy salsa dance 🙂

Gluten free zucchini breads.

I used:

• 1 medium  size grated zucchini grated.
• 2-3 cup all purpose gluten-free flour blend
• 1/4 cup almond flour (or finely ground almond meal)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons cinnamon
• 1/3 cup canola oil (or other light oil)
• 2 eggs
• 1/4 cup full-fat coconut milk (or regular whole milk)
• 2 teaspoon fresh lemon juice
• 1/3 cup chopped walnuts

Instructions:

1. Preheat your oven to 200 degrees.
2. Place the shredded zucchini into some paper towels and gently squeeze out any moisture. Fluff the zucchini with a fork and set aside.
3. Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, salt and cinnamon in a medium bowl and whisk to blend. In another large bowl add the canola oil, eggs, coconut milk, lemon juice and walnuts. Whisk thoroughly until smooth.
4. Add the dry ingredients to the wet and beat until combined. Fold in the grated zucchini and the walnuts.
5. Put it in little muffinforms or breadforms and bake for 30-40 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
6. Let the breads Cool for 5 minutes in the pan, then carefully turn out to cool completely on a rack.

I used a self-toothpick trick and kept a close eye on the little bread.