Grain-Free Zucchini Bread
At my family home in New Hampshire, my mom has a beautiful raised bed garden with all different kinds of vegetables and herbs. Tomatoes, carrots, beans, radishes, kale, swiss chard, squash, and zucchini are all in abundance (sometimes too much). From the extra zucchini that we harvest, my mom sometimes makes a slightly sweet bread that's perfect with breakfast or a cup of coffee. I adapted her recipe a little bit to try to eliminate conventional flours and create a grain-free version.
Just a little information about why baking with zucchini is awesome:
1) Because of its water content, zucchini helps maintain moisture in a batter.
2) One serving of your daily veggies in a baked good. Check.
4) It is also low in carbohydrates for those counting their daily intake.
Now, with grain-free baking, this is where the waters get a little murky. When you experiment with different flours and elimination of certain ingredients, the chemistry changes dramatically. I cannot tell you how many times I have epically failed in this respect. For instance, coconut flour is more dense than conventional wheat flour, so you have to use less of it. Moreover, in general, many gluten-free and paleo-friendly flours do not rise as much when baking and sometimes do not bind as easily (resulting in a dense, crumbly mess). So, sometimes you need to substitute in thickening and leavening agents, like vinegar (for rising), xanthum gum (for binding elements), etc.
Ingredients
1 1/2 cups grated zucchini (see note)
1 mashed banana
3 eggs, room temperature
1/2 cup raw honey (if not sweet enough add more)
1/2 cup coconut flour
1 cup almond meal
1 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/2 tsp apple pie spice
1 tsp xanthum gum (optional, but helps with binding)
Directions
Preheat oven to 350 F. Oil and flour a loaf pan and set aside. Take the wet ingredients (except the zucchini) and beat for about 2 minutes with a electric mixer. Then mix in the zucchini until combined. In another bowl. mix the dry ingredients. Slowly add and mix in the dry ingredients into the wet ingredients. Pour batter into greased loaf pan. Sprinkle your choice of dried fruit or seeds on top and bake for about 45 minutes to an hour turning the pan halfway through. You know when it is ready if you put a toothpick in and it comes out clean. Serve sliced either plain, with nut/seed butter, or sugar-free fruit compote.
Note: For the grated zucchini, it is imperative that you squeeze all of the water out before you add it to the batter! If you do not do this step, your bread will take hours to cook because the batter will be too moist. I can speak from experience. To squeeze all of the water out easily, use an old tea towel over the sink.
Just a little information about why baking with zucchini is awesome:
1) Because of its water content, zucchini helps maintain moisture in a batter.
2) One serving of your daily veggies in a baked good. Check.
4) It is also low in carbohydrates for those counting their daily intake.
Now, with grain-free baking, this is where the waters get a little murky. When you experiment with different flours and elimination of certain ingredients, the chemistry changes dramatically. I cannot tell you how many times I have epically failed in this respect. For instance, coconut flour is more dense than conventional wheat flour, so you have to use less of it. Moreover, in general, many gluten-free and paleo-friendly flours do not rise as much when baking and sometimes do not bind as easily (resulting in a dense, crumbly mess). So, sometimes you need to substitute in thickening and leavening agents, like vinegar (for rising), xanthum gum (for binding elements), etc.
Ingredients
1 1/2 cups grated zucchini (see note)
1 mashed banana
3 eggs, room temperature
1/2 cup raw honey (if not sweet enough add more)
1/2 cup coconut flour
1 cup almond meal
1 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/2 tsp apple pie spice
1 tsp xanthum gum (optional, but helps with binding)
Directions
Preheat oven to 350 F. Oil and flour a loaf pan and set aside. Take the wet ingredients (except the zucchini) and beat for about 2 minutes with a electric mixer. Then mix in the zucchini until combined. In another bowl. mix the dry ingredients. Slowly add and mix in the dry ingredients into the wet ingredients. Pour batter into greased loaf pan. Sprinkle your choice of dried fruit or seeds on top and bake for about 45 minutes to an hour turning the pan halfway through. You know when it is ready if you put a toothpick in and it comes out clean. Serve sliced either plain, with nut/seed butter, or sugar-free fruit compote.
Note: For the grated zucchini, it is imperative that you squeeze all of the water out before you add it to the batter! If you do not do this step, your bread will take hours to cook because the batter will be too moist. I can speak from experience. To squeeze all of the water out easily, use an old tea towel over the sink.
