Zucchini Bread has a much better ring to it than Courgette Bread, don’t you think? Maybe you think that ‘Courgette’ sounds nicer, and more French, than Zucchini? But after years of deliberating, I have decided that I prefer ‘Zucchini’, despite the fact that I am British and should be calling it courgette. Well, I’ve never conformed before so why start now? So from now on, on this blog, it will be forever known as ‘Zucchini’.
Did you know that August 8th is actually dedicated to zucchinis?? It’s because this is the day they get harvested, and they are in abundance. The problem, when you grow your own, is that when you plant the seeds, they are so small and look like you won’t get much out of them, but then on August 8th you end up with so many darn zucchinis you just don’t know what to do with them!
We add them to soups, casseroles, stir frys, risottos, roast them, make noddles from them – there is so much you can do with zucchinis, but my absolute favourite is to make this bread out of zucchinis. It’s a great way to get the goodness into the kids, and it’s also so gratifying to make your own bread; at least I think so! Every time I make a bread of some sort that is healthy and nutritious, I’m so happy with myself 🙂
It’s also kind of cake-y so, win win! You can toast a slice of this for breakfast and spread with almond or cashew butter, or just have with a cup of tea in the afternoon.
The ground almonds give it that kind of crumbly texture, while the almond milk ensures it stays soft and moist.
As I write this recipe Braxton is having a slice for breakfast and totally loving it. Now, who’s going to tell him that there is a vegetable inside there??
I adapted this awesome recipe from A Girl Defloured. It is gluten free, dairy free and refined sugar free. It does have eggs. I may try it out with flax eggs next time and see if it works.
Ingredients
1 cup grated zucchini (courgette) (about 1 good size zucchini)
1 ¼ cup all purpose gluten-free flour (I used Dove’s Farm organic GF flour blend)
¼ cup ground almonds
2 tsp baking powder
½ tsp bicarbonate of soda
¾ tsp xanthan gum (omit if your flour blend already has it)
Good pinch Himalayan salt
2 tsp ground cinnamon
1 cup coconut palm sugar
1/3 cup coconut oil, melted
2 large eggs – organic free range
¼ cup almond milk (or oat milk)
1 tsp lemon juice
½ tsp vanilla powder
Method
Preheat the oven to 180* and line a loaf tin with baking paper or coconut oil.
Pat dry the grated zucchini with a paper towel to squeeze out any moisture and set aside.
Put the flour, ground almonds, baking powder, bicarb, xanthan gum (if using), salt and cinnamon in a bowl and mix well.
In another bowl add the sugar, oil, eggs, almond milk, lemon juice and vanilla and whisk with a fork.
Add the dry ingredients to the wet and mix until fully combined.
Fold in the grated zucchini.
Spoon mixture into the prepared loaf tin and put in the oven. For 25-35 minutes depending on your oven. Mine needed around 27 minutes (to be exact!) as 25 minutes didn’t quite do it but 30 minutes was that little bit too much so keep an eye on it. The fork should come out clean but it still needs to be moist.
Love & health,
Lauren
