A classic summer-time staple, modernized for a health-supportive diet. I love this bread for its health benefits and accessibility. Being gluten free should not mean deprivation, especially of local & seasonal fruits and veggies. This bread is so good and whenever I make it I get recipe request. I love that with a few simple ingredients you can have a simple summer-time dessert or meal worthy snack, and your tummy will still feel so good.
When you consume zucchini you are providing your body with significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals like potassium and manganese. It also provides antioxidants and ant-inflammatory phytonutrients. So if you are feeling the onset of a summer cold…eat zucchini.
I have adapted this recipe from www.comfybelly.com she does amazing work. If you love this recipe, let me know!
A classic summer-time staple modernized for a health supportive diet. Ingredients are adaptable to your needs
- 2 cups almond flour
- 1/2 teaspoon salt
- 3/8 teaspoon baking soda add more if additional leavening required
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon turmeric optional
- pinch ground black pepper optional (use only if using turmeric)
- 1/4 cup butter, ghee, olive oil, coconut oil of vegan butter
- 1/3 cup maple syrup
- 2 eggs
- 1-1/2 cups grated zucchini, squeezed and dried squeeze out all liquid and pat dry
- 1/4 cup homemade or full-fat yogurt optional
Preheat oven to 350
Spray bread loaf with grease, add parchment paper and spray again
Combine dry ingredient, flour, salt, soda, and spices. Mix well.
Add the remaining ingredients and mix well, don't over mix
Pour batter into prepared baking dish. Bake for 45-50 minutes or until you can stick a toothpick or chopstick in and it comes out clean.
Cool for at least 20 minutes. Serve with ghee, yogurt or on it's own