Tuesday, June 30, 2015

Gluten Free Zucchini Bread

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Remember how great it felt to be signed out of school early? Seeing the world as it existed mid-day, like you were getting away with something when, really, you were probably off to see the doctor or dentist. Zucchini bread will always remind me of that feeling. Ritual is a funny thing. We all have ours, whether we're aware of them or not, they sneak their way into our subconscious, begging to be repeated or calling to mind certain deep-seeded memories. When I was a kid, from middle school and on through high school, whenever my mom would need to pick me up mid-day, we'd always stop at the same country store for a juice and a slice of their homemade zucchini bread.

With zucchini season here, I felt inspired on a recent Sunday to recreate this old favorite using (I'm assuming) healthier ingredients. Oat flour is my favorite gluten-free, whole-food flour to bake with these days and while it doesn't work with every recipe, it was perfect for this recipe. Combined with the applesauce, it made for a super moist and dense quickbread that just begged to be toasted and covered with good quality butter. Chris even liked it, which is saying something. Enjoy!

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Gluten Free Zucchini Bread

1 cup grated zucchini, packed (about 1 small-ish zucchini)

2 eggs

2 tsp vanilla extract

1/2 cup applesauce

1 tbsp melted coconut oil

1/4 tsp grated fresh ginger

1/4 tsp grated fresh orange peel

1  3/4 cups oat flour (to make oat flour, place oats in a blender or coffee grinder and blend until powdered)

1/2 cup dry sweetener (sugar, coconut sugar)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

generous pinch of salt

1/4 cup raisins (optional, you could also try adding nuts or chocolate chips)

Sunflower seeds

1. Preheat your oven to 350 degrees. Generously grease bottom and sides of a loaf pan. Line the bottom with a square of parchment paper and sprinkle in a few sunflowers seeds.

2. Add all wet ingredients to your food processor and pulse until well mixed.

3. In a medium mixing bowl, mix together all dry ingredients, except for raisins and sunflower seeds.

4. Add the wet ingredients to the dry and mix with a wooden spoon until just incorporated. Toss in the raisins and mix lightly.

5. Pour the batter into the loaf pan and sprinkle sunflower seeds over top. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Serve warm and slathered in (preferably grass fed) butter (I like Kerrygold but really, any kind of butter will do).

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3 comments:

Victoria said...

Julie OMG!

This looks freaking delicious. Who doesn't love zucchini bread?!?! I would make my own adjustments of course, as any foodie would...Have you tried mixing the sunflower seeds in with the batter? And using oats on the top of the sides of the bread? I would also through in some flax seed and chia seed, but I am a texture monster!

Thanks so much for this amazing recipe it is so versatile and healthy too! Definitely need to share.

Orchid Grey said...

Victoria - Hope you like the recipe! I haven't tried your variations, but I'm sure they'd be great :) Just be careful with chia and flax as both can be used as thickeners and have a tendency to absorb liquid, which could result in a very dense and/or dry bread. Let me know how it turns out!

Eddie said...

In love with your blog.
Your blog is really amazing!

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