You know when you were a kid, how your mom would bake bread and you would eat the entire loaf promptly upon it exiting the oven? It was the best! Warm bread shmeared in soft butter, I mean, come on!
I haven’t thought of/done that in years. Probably because I don’t eat/make bread all that often, but also because my calorie conscious brain yells at me when I mentally start drooling over such a proposition (then I tell it to get f-ed and continue day drooling … I mean dreaming). You know where this is going… me, butter, bread…heaven? I’m not saying Drew and I ate the whole loaf in one day, but I am also not saying that we didn’t eat the whole loaf in two days.
It all started at the farmers market (as most things do). I saw these glorious little zucchinis and thought to myself, “man, zucchini bread sounds amazing” which I then voiced to Drew and he, of course, insisted we make some right away. We got home and I set straight to baking. The only trouble was I had my moms old school zucchini bread in mind, you know, full of real sugar and loads of gluten, so I was afraid my gluten intolerance would make a muck out of the whole thing. So, I turned to the Gluten Free Goddess for some sage advice. Using her zucchini bread recipe for guidance, I proceeded to shred, mix, prep, and bake that loaf of bread into glorious submission.
What you will need:
1 heaping cup of zucchini, shredded (I used a potato peeler to create paper thin strips and then chopped it finely)
1 cup ground gluten free oats (or oat flour)
1/4 cup coconut flour
1/4 cup bobs redmill biscuit/ baking mix
2 tsp baking powder
1/2 tsp baking soda
2-3 tsp cinnamon (I did 3, because I love cinnamon)
1/2 tsp sea salt
1/2 cup coconut sugar
1/2 cup brown sugar
1/3 cup butter (coconut oil works amazing as well)
2 egg whites lightly beaten
1/4 cup almond milk
1 tbsp vanilla
1 tsp fresh squeezed lemon juice
Preheat oven to 350 degrees. Lightly rub the bottom and edges of your 9″ loaf pan with butter or coconut oil.
In a large bowl, combine your flours, baking soda, baking powder, salt, and cinnamon, stir until mixed throughly. In a separate bowl, whisk together the sugars, butter, beaten egg whites, almond milk, vanilla, and lemon juice. Add the wet ingredients to the dry, and add in the zucchini. Stir until smooth.
Pour the batter into your prepared loaf pan and bake in the center of your preheated oven for 35-50 minutes (my loaf took about 40 minutes) until golden brown, or until a tooth pick slides out clean (you can also use a sharp knife to check that nothing sticks).
I managed to resist having a slice for a solid five minutes*. The entire apartment smelled like heavenly baked bread and my mouth had been watering for like an hour so what do you expect!? Now, I won’t say it tasted just like the kind my mama used to make, then again… it may have been better (sorry mom).
*I will have it be known I had to make another loaf just to get finished product photos because we ate the first one too quickly… I’m not mad about it.