Zucchini Bread with Nutmeg
How to make gluten free zucchini bread from scratch
It never fails, the end of the summer hits and gardeners all of the sudden have way more zucchini than they know what to do with. Whether you are one of those gardeners, a neighbor or friend of one, or just got overly excited by the loads of fresh courgettes you can get for a mere few dollars at the local farmers market, chances are you have a surplus of fresh zucchini that you need to figure out how to use up. Enter zucchini bread. But what if you are on a special diet and can’t partake in the use of traditional flours? We want everyone to be able to enjoy this end-of-summer delight, so we developed a gluten free version using coconut flour.
One reason this gluten free zucchini bread recipe is so great is that it works with a variety of substitutions and can accommodate most dietary restrictions (unless you have omitted tree nuts or eggs from your diet). Can’t have brown sugar or honey, no problem; replace it with coconut sugar and maple syrup; not a coconut milk fan, replace it with almond, soy, oat, cow, or even apple cider vinegar. The option for additions is also endless—try incorporating in chocolate chips, nuts, banana, dried cranberries, or anything else your heart desires. Just stir them in when you add the zucchini.
Coconut Flour Zucchini Bread with Nutmeg
For the zucchini bread batter:
For the vanilla sugar topping:
- Place the zucchini in a fine-mesh strainer with a bowl underneath. Salt it and let it sit for 10 minutes. Squeeze the remaining liquid out using a cheesecloth.
- Sift your coconut flour, baking soda, cinnamon, allspice, and nutmeg together in a small bowl.
- Use a mixer to beat together your eggs, melted coconut oil, vanilla extract, and honey, and brown sugar
- Slowly incorporate the dry ingredients into you have a smooth batter.
- Add the zucchini to the mixture and gently mix.
- Scoop the batter into a greased bread loaf pan.
- Bake for 35 minutes.
- Meanwhile, make your vanilla sugar topping mixture by stirring together your melted oil, brown sugar, vanilla sugar, and cinnamon.
- Pull from the oven and slather the top with your vanilla sugar mixture after the first 35 minutes. Return to the oven for an additional 10 minutes.
- Remove the loaf and gently remove from the baking pan.
Serve your zucchini bread warm with butter, and fresh-grated nutmeg. It’s also wonderful for making French Toast!
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