I love the fact that this zucchini bread recipe is not sweet like a desert bread. It is so flexible and perfect for savory and sweet snacking. It can be toasted and served with a veggie scramble or topped with peanut butter and jam.
The abundance of zucchini this summer had me to thinking of ways we can enjoy it now and preserve some for later in the year. Having a loaf on hand for last minute snacks or breakfast on the go has given me a healthy choice when I do not have time to prep something more elaborate.
I grate double the amount and freeze the extra so I can make this loaf when the days become short and I look for a reminder of the late days of summer or just want a fresh baked treat to warm my soul. Just remember to defrost your frozen shredded zucchini and give it another squeeze to remove any excess water from the defrosting process and it is good to go.
All these ingredients can be found in our local markets. When I find a recipe, I love and make repeatedly I stock up so its easy to make a loaf anytime without having to run to a store for a missing ingredient.
Dry Ingredients:
1.5 cups almond flour
.5 cup arrow root powder or tapioca flour
.25 cup coconut flour
1 teaspoon baking soda *
1 teaspoon ground cinnamon
.5 teaspoon salt
Wet ingredients:
3 eggs
1 Tablespoon olive oil (or preferred oil)
2 Tablespoons maple syrup
1 Tablespoon apple cider vinegar
1.5 to 2 cups grated zucchini squeezed and drained of excess liquid
Preparation:
Preheat oven to 350 degrees F, Line a loaf pan with parchment and rub with a little olive oil to prevent sticking.
In a bowl beat the eggs until blended. Add remaining wet ingredients and stir to combine.
In a separate bowl combine dry ingredients stir or whisk to evenly blend.
Add the wet ingredients to the dry ingredients and stir to just combined. Do not over mix. Pour into loaf pan and bake 45 minutes or until a test pick comes out clean.
*Thanks to a member who pointed out my typo of the measurement of baking soda. It IS a teaspoon not a tablespoon. I feel terrible for anyone who made a terrible tasting loaf. Please try it again with the correct measurement.