Zucchini bread (GF)

OLYMPUS DIGITAL CAMERA

 

At first, I had a hard time getting my mind around the concept of zucchini bread. But the first time I tried zucchini bread I was sold. Grated zucchini mixed with batter brings such moist and delicious bread. Plus the zucchini adds plenty of Vitamin C, B and fiber. This is a gluten-free zucchini bread recipe, packed with fresh zucchini and warm species such as cinnamon, cardamom,  and nutmeg. This bread is easy to whip up ( you don’t need a mixer) and is on the healthier spectrum of zucchini breads. The bread is only sweetened with banana and honey. Butter is replaced with coconut oil. I like to have mine toasted for a snack with my tea but add a little cream cheese frosting and it would make a perfect dessert as well.If you need some more zucchini ideas don’t forget to check out my zucchini fritters and  zucchini pasta with mushrooms, butternut squash and cherry tomatoes.

 

 

 Ingredients: ( one tea loaf) 

1 cup rolled oats.

1 cup buckwheat

½ cup walnuts

3 eggs

1 tbsp honey

2 tbsp coconut oil

1 tsp cinnamon

1/2 tsp cardamom

¼ tsp nutmeg

1 banana

1 zuccuini ( around 400 gram).

2 tsp baking soda

2 tbsp psyllium husk

 

OLYMPUS DIGITAL CAMERA

 

Method: 

  1. Preheat oven to 160 degress celsius.
  2. Grate the zucchini. Place the zucchini in a kitchen towl to drain any excess moisture.
  3.  In a large bowl, vigorously whisk together the rolled oats, buckwheat baking powder, cinnamon, cardamom and ground nutmeg.
  4. Chop the walnuts and add it to the bowl.
  5. In a separate  bowl, whisk together eggs, coconut oil, mashed banana, spices, psyllium, salt and honey. Stir in the drained grated zucchini.
  6. Add dry ingredients to wet. Stir well to everything is well combined.
  7. Line a loaf pan, pour in the batter and bake for 45-60 min, until a pin comes out clean.
  8. Set a side to cool completely.

 

OLYMPUS DIGITAL CAMERA

 

35 thoughts on “Zucchini bread (GF)

  1. Hi Camilla
    I’m sorry to use this post for this purpose but I don’t know how else to contact you: the last few emails I’ve had notifying me of your test posts have all been full of code and when I click on them I get a message saying Oops Page not found. I thought you might want to know. I love reading your posts, I hope I get them back again soon ☺️

    Like

  2. Hi Camilla,
    Do you think this would work with flax or chia eggs or do the standard eggs help with the texture?
    Thanks
    Rachel

    Like

  3. Hi.. Loving this recipe and I’m baking it now. I wondered how long it’ll last for in an air tight container? Thanks 🙂

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s