Gluten Free Dairy Free Cranberry Almond Zucchini Bread

This quick bread is moist and delicious.  Be sure to wrap it well once it’s cooled.  I like to cut the loaf in half and wrap the two halves.  Keep one out for eating and one for the freezer for another time.  Here’s the recipe:

1 rounded cup of freshly grated zucchini (small fresh zucchini no need to peel or seed, just grate the whole thing, larger zucchini, peel and seed and grate just the flesh)

1 cup sorghum flour

½ cup potato starch

¼ cup ground almond meal

2 tsp. baking powder

½ tsp. baking soda

¾ tsp. xanthan gum

½ tsp salt

1 tsp. cinnamon

1 tsp. vanilla extract

¼ tsp. almond extract

1 cup brown sugar

1/3 cup coconut oil or canola oil

1 tsp. fresh lemon juice

2 eggs

¼ cup unsweetened almond milk or coconut milk

½ cup dried cranberries

½ cup sliced almonds

Preheat oven 350°F.  Spray a 9 inch loaf pan with cooking spray and lightly flour the bottom with your favourite GF flour.

Press the grated zucchini in a sieve with a paper towel to remove as much moisture as possible.

In a large mixing bowl whisk together dry ingredients.  Add in brown sugar and whisk to combine.  To this mixture add in eggs one at a time, oil, lemon juice, almond milk.  Beat on medium speed until batter is smooth about 2 minutes.  Add in the zucchini and just mix to combine…do not over mix at this point.  Fold in nuts and cranberries.  Pour into prepared pan and smooth the top.  Spinkle with a few sliced almonds.  Bake in the centre of a preheated oven for 50-60 minutes or until pick inserted in centre comes out clean.

Let sit for about 10 minutes on a rack then invert on your counter to cool completely.

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