Nine months out of the year, I don't think too much about zucchini. But in the summer I crave it, right alongside tomatoes and cucumbers. I can't get enough!
Last week at work, we had a farmers' market and I loaded up on up zucchini, with the intent to pile it on salads and, most importantly, make zucchini bread.
I laughed when I realized I did the exact same thing last June, but this year I changed the recipe a bit. It's not vegan this time around (bring on the eggs and honey!) and it's actually totally grain free. Not because I'm not loving oats, but just to mix it up a bit.
I followed this recipe from Against All Grain, but made a few small changes. The result was great - it has such a buttery, moist flavor about it, even though it doesn't contain butter. I'm not sure why, but I ain't complaining.
So here we go...
Almond Flour/Grain Free Zucchini Bread
(Adapted from Against All Grain)
1 & 1/2 c. almond meal or flour
3 t. cinnamon
1 t. baking sode
1/2 t. salt
1/4 c. honey
1 1/2 c. shredded zucchini
Preheat oven to 350
Mix dry ingredients in medium sized bowl
Combine wet ingredients and zucchini in medium sized bowl, beat on medium speed until frothy
Pour wet ingredients into dry; stir until mixed
Poor into medium loaf pan or muffins
(Optional: sprinkle sugar or brown sugar on top for extra tastiness)
Bake for 30-35 minutes
Top with sunbutter and enjoy :)
Happy summer eating!