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Zucchini are available year-round, but the summer growing season brings an abundance of all shapes and sizes of summer squash, from crookneck to pattypan to eight-ball. If you have a garden, you will be inundated with the green and golden vegetables right through October. This flavorful bread offers a great way to bring any type of zucchini or summer squash into your breakfast routine.
Thanks to a combination of extra virgin olive oil, plenty of grated zucchini and almond meal, the loaf is delightfully moist and cakey. Although it’s gluten- and dairy-free — and packed with whole-grain goodness from oat and millet flours — no one would ever know. Coconut flour and maple syrup give the breakfast treat (which can easily double as a mid-morning of afternoon snack) the perfect amount of sweetness.
Gluten-Free Zucchini Bread with Almonds
Makes 1 (9-inch) loaf
Use any color or variety of zucchini or summer squash here. Choose small, firm zucchini for best flavor and texture. Since some zucchini are more watery than others, it’s a good idea to lay the the grated zucchini on paper towels and press out any excess moisture.
½ cups grated zucchini
3 tablespoons chia seeds
½ cup almond milk
½ cup pure maple syrup
1½ cups almond meal
¼ cup gluten-free oat flour
¼ cup millet flour
¼ cup coconut flour
1 teaspoon cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ cup extra virgin olive oil, plus more to oil the pan
1 tablespoon pure vanilla extract
1 teaspoon apple cider vinegar
¼ teaspoon sea salt
¼ cup raw almonds, roughly chopped
Spread grated zucchini over a few layers of paper towels, cover with another few layers of paper towels, and use your palms to press out moisture. Set aside while you prepare the batter.
Preheat oven to 350 degrees F. Line a 9-inch loaf pan with parchment paper and lightly oil the exposed ends.
Add chia seeds, almond milk and maple syrup to a medium bowl, whisk to combine and set aside for 10 minutes or until liquid has thickened.
In another medium bowl sift in oat flour, millet flour, coconut flour, cinnamon, baking powder and baking soda. Stir with a whisk to combine and set aside.
Add eggs, olive oil, vanilla, vinegar and salt to the chia mixture and whisk until evenly combined. Set aside about ¼ cup grated zucchini and stir the remainder into the chia mixture. Add sifted flour mixture and stir with a spatula until evenly combined. Pour into prepared loaf pan; spread remaining grated zucchini over the top and sprinkle with chopped almonds.
Bake for 1 hour or until a toothpick comes out clean. Allow to cool for 20 minutes in the pan before turning out.
Amy Chaplin is a chef and recipe developer in New York City. Her cookbook At Home in the Whole Food Kitchen will be available fall 2014. She blogs at Coconut & Quinoa.
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