Delicious gluten-free zucchini loaf made with nourishing ingredients including sprouted flour, mineral-rich whole sweetener, and healthy fats.
I recently came up with a new bread recipe that I am excited to share…gluten-free sprouted zucchini bread!
If your family won’t readily eat zucchini with the main meal, try making this delicious, mildly sweet loaf. Serve it for breakfast with a generous slab of butter on each slice.
The most time-consuming part of this easy recipe is cutting up the zucchini.
If you don’t have a heavy-duty food processor like a Vitamix or a mandoline slicer, then I would suggest getting the fresh zucchini noodles (such as this brand) in the produce section of the health food store.
Then, chop the spirals into half-inch pieces to stir into the bread batter right before baking.
Healthy fats, eggs, and sprouted gluten-free flour combined with the two full cups of fresh zucchini make this loaf one of the tastiest tricks to get more veggies into your family!
Zucchini Bread
Delicious gluten-free zucchini loaf made with nourishing ingredients including sprouted flour, mineral-rich whole sweetener, and healthy fats.
Ingredients
- 2 cups gluten-free sprouted flour
- 3 eggs
- 1/4 cup expeller pressed coconut oil
- 1/4 cup butter
- 1/2 cup dark maple syrup
- 2 medium zucchini or two packed cups of chopped zucchini noodles
- 1 Tbl cinnamon grated
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp sea salt
Instructions
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Preheat oven to 350 °F/177 °C.
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Coarsely chop each zucchini into four or fives pieces. Then, pulse a few of these pieces at a time in a food processor until finely chopped.
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Remove finely chopped zucchini from food processor and spread out on a clean cotton dishcloth. Gently pat dry. Set aside.
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Gently melt coconut oil and butter in a small pan.
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Use a drizzle of the melted mixture to grease the breadpan.
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Beat eggs in a medium bowl. Blend in maple syrup, vanilla and melted cooking fat.
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In a separate bowl, mix sprouted flour, sea salt, baking powder, and ground cinnamon.
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Blend dry ingredients into the bowl of wet ingredients. Once well mixed, stir in the chopped zucchini.
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Pour batter into greased breadpan and bake in preheated oven for 1 hour or until a knife inserted the center comes out clean.
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Cool zucchini loaf for at least thirty minutes before removing it from the breadpan onto a serving plate.
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Slice and serve with butter. The leftover loaf may be kept in a sealed container on the counter for a day or two and then refrigerated for up to a week.
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