As the warm season is drawing to a close here, we've been enjoying lots of zucchini bread. This recipe gets a nutrition boost from zucchini, sucanat (unrefined sugar, complete with minerals), and nutrient-dense butter. This recipe is moist, lightly sweetened, and delicious!
Since this recipe is grain-free, everyone in my family has enjoyed eating zucchini bread as much as they want to. This recipe makes a great breakfast, or a snack for any time of day.
Grain-Free Zucchini Bread
Makes one loaf
1 stick (1/2 cup) of butter
3/4 cup tapioca starch
1/2 cup coconut flour
1/3 cup arrowroot starch
1/2 cup sucanat
1 tsp baking soda
1/2 tsp finely ground Celtic sea salt
1&1/2 tsp Ceylon cinnamon
3/4 tsp ground nutmeg
dash of dried ginger
dash of dried allspice
3/4 cup whole milk kefir (or substitute plain, whole milk yogurt)
3 eggs, preferably from pastured hens
1 tsp vanilla extract
2 medium small zucchinis (to make 2 lightly-packed cups of shredded zucchini)
Preheat the oven to 350 degrees F.
Melt the butter in a small saucepan over low heat. Turn off heat and allow to cool a bit.
Generously butter the sides and bottom of a loaf pan. (I use a 9.5X4.5 glass pan.) If desired, you could line the baking pan with parchment paper to make it very easy for the bread to be removed from the pan. The butter makes a nice "glue" that allows the parchment paper to stick to the inside of the pan.
Combine the tapioca starch, coconut flour, arrowroot starch, sucanat, baking soda, salt, and spices in a large bowl. Whisk to mix it all together well.
Combine the kefir, vanilla, and eggs in a small bowl or pourable measuring cup. Mix together with a fork.
Shred the zucchinis using a box grater. There is no need to peel the zucchinis.
Mix the kefir mixture into the dry ingredients using a hand mixer.
Mix the butter into the batter using a hand mixer.
Fold in the shredded zucchini.
Pour the batter into the greased loaf pan and smooth out the top with the back of a spoon or spatula.
Bake at 350 degrees for about 55-65 minutes. It will be done when it is set in the middle (you can lightly touch it, or check to see if a toothpick comes out clean).
Let cool for about 10-15 minutes, and then use a spatula or knife to go around the edges. Invert the pan and move the bread to a cooling rack. Remove the bread from the pan when it is mostly cool.
Slice the bread, and serve! A Rada bread knife works excellently for slicing this bread.
Store leftovers in an airtight container in the fridge or freezer. If you're freezing it, place parchment paper between the slices so they will be easy to separate later on. We like to re-warm this bread in the toaster oven and serve it with a smear of butter and perhaps some cream cheese or goat cheese.
This post is part of Weekend Potluck!
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