I’m entering baking mode for recipe testing since it has cooled down in the Seattle area. I’m trying save the good stuff for the book, but since it’s raining zucchinis, this recipe seems timely.
Here’s a moist, subtly sweet bread recipe that will take some of those extra zucchinis sitting on your counter, or garden floor, and put them to good use.
Zucchini is one of those standard summer fruits (even though it’s treated like a vegetable), that is taken for granted. No matter though, since it has proven that it is highly versatile. I’m finding it quite useful in several grain-free recipes.
The array of shapes and vibrant colors is what really attracts me to summer squash. There are long ones, round ones, crooked-necked ones, patty pans, rondelles, and the undefined shapes. They are yellow and green, striped, and in-between. Most summer squash have been cultivated in the Americas, however zucchini was originally cultivated in Italy and elsewhere in Europe and then brought to North America in the early 1900s.
While zucchini can grow quite large, the flavor is sweetest when it is picked young, when the seeds are soft, and squash isn’t fibrous. You can tell when they’re ready by their large yellow flowers beginning to bloom, and their delicate spongy flesh. Zucchinis can be stored in the refrigerator in a perforated bag for a week or so. I’ll save stuffed zucchini flowers for another time.
I’m finding this recipe to be the perfect balance of sweetness and moisture. And if you’re interested, try adding some toasted walnuts and dried cranberries (about 1/4 cup) for additional flavors and textures.
Zucchini Bread (using almond flour)
IngredientsFor the loaf you see in the picture I used a Magic line pan, which is on the small size, so the loaf was bigger than the pan. But it can also fill a 5 inch x 8 inch pan as well. If you want to remove the entire loaf from the pan, I would line it with parchment paper, otherwise, grease or oil the loaf pan. If you’re finding this recipe a bit too moist, reduce the amount of grated zucchini to 1 cup.
- 2 cups of blanched almond flour
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoons of dried ground ginger
- 1/4 cup of olive oil (or melted ghee or butter)
- 1/2 cup of honey
- 2 large eggs
1 1/2 cups of grated zucchini (with green peel; not packed; if wet, dry off with a paper or cloth towel)
- Preheat your oven to 350°F/190°C.
- Grease your baking pan or line it with parchment paper.
- Combine the almond flour, salt, baking soda, and spices and blend well.
- Add the remaining ingredients and blend well.
- Pour the batter into your baking pan, and bake for about 60 minutes (or 50 minutes at a convection setting), or until a toothpick inserted in the center of the bread comes out clean.
- Cool and slice. Store covered at room temperature for a few days, or the refrigerator for a week or so. I haven’t done so yet, but you can probably seal it and freeze it for a few months.
Makes 1 loaf