Now I love zucchini, I love the word zucchini, I make zucchini pasta, I roast it, I make zucchini “pizza” and I even make zucchini hummus (must share this recipe – it is amazing!)… And found in Danielle Walker’s “Against all Grain” is a recipe for gluten-free zucchini bread. Time to bake!
- 1 cup shredded zucchini
- 1½ cups blanched almond flour
- 2 teaspoons cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon nutmeg
- 3 eggs, beaten
- ¼ cup honey
- 1 ripe banana
Preheat oven to 180 degrees. Lightly grease a loaf tin and place a piece of parchment paper on the bottom –or make your life easier and use a silicon loaf tin.
Press the zucchini between 2 paper towels, squeezing lightly to release excess moisture.
Place the dry ingredients in a small bowl.
Place the eggs, honey and banana in the bowl of a stand mixer and beat on medium for 1 minute, until frothy and fully combined. Add zucchini and beat again to incorporate, about 15 seconds.
With the mixer running, slowly add the dry ingredients until they are all incorporated.
Spoon batter into the prepared pan or a 12-cup muffin pan lined with paper cups and fill each cup ¾ full.
Bake the loaf for 40 minutes until the middle is set and a toothpick inserted comes out clean. Bake the muffins for 30 to 35 minutes.
I ate this with a beautiful berry jam and it was very very tasty. However, not a bread that you would eat with eggs and bacon as is more sweet than savoury, and does not quite fit the romantic toast with melting butter vision that I have for my life. However, always good to start your day with some added greens!