Because I’ve had so much zucchini in the garden, and because I’ve been experimenting with gluten-free ways to enjoy bread, I bring you a really good one.
If you don’t have almond flour, you can grind raw almonds finely in your blender or food processor. Same with the coconut (unsweetened, however). Tapioca flour is a great thickener to have around and not as squeaky as corn starch.
1 ½ Cups almond flour
½ Cup tapioca flour
¼ Cup coconut flour
½ Cup cacao powder
1 Teaspoon baking soda
1 Teaspoon cinnamon
½ Teaspoon salt
½ Cup applesauce
¼ Cup maple syrup
1 Tablespoon apple cider vinegar
1 ½ Cups grated zucchini
Preheat the oven to 350.
Mix dry ingredients into a mixing bowl and stir until combined.
In a separate bowl add the eggs, applesauce, apple cider vinegar, and maple syrup and whisk together.
Then add the grated zucchini to the wet ingredients and stir to combine.
Pour the wet ingredients into the dry and stir until the batter is well mixed.
If you want, add some chocolate chips or nuts into the batter.
This is a really wet batter. Most zucchini bread recipes have you draining the zucchini, which this does not. So I like to put a piece of parchment in the bottom of the pan to decrease the sticking possibility.
Pour the batter into a greased 8.5 X 4.5 Inch loaf pan.
Bake the zucchini bread for 50-60 minutes or until a toothpick comes out clean.
As you can see, I doubled the recipe here. I gave some to a friend and froze a few slices for another day.
That other day will likely be in February when I won’t be moaning about how much picking is to be done in the garden, and how I can’t wait to plant again in Spring.