ZUCCHINI BREAD, A TOAST TO VARIETY
While we all have our favourite foods – the ones we tend to polish off with a little too much gusto – variety is good too, particularly as far as nutrition goes.
These days, for instance, it’s not too hard to find a passable loaf of gluten-free bread. But one of the great benefits of home cooking is that we can make ourselves all sorts of things we can’t go out and buy.
This Gluten-Free Zucchini Bread is one of those things. It’s not only unusual, it’s loaded with nutritional value and it’s very easy to put together.
And honestly, it’s also very satisfying to eat, cut straight from the loaf or toasted and topped with avocado or whatever else you fancy.
Cut it into bite-sized pieces and toast it, and you even have handy bases for canapés.
Zucchini! Who’d have thought?
Jan.
GLUTEN-FREE ZUCCHINI BREAD
3 medium zucchini, grated (around 400 gm)
40 gm golden linseeds, finely ground
80 gm sunflower seeds
180 gm almond meal
1½ teaspoons baking powder
1 teaspoon sea salt
4 large eggs
30 gm butter, softened
1 teaspoon apple cider vinegar
80 gm cheddar cheese, grated
Preheat oven to 200°C or 180°C FF. Grease a 10cm x 20cm loaf tin and line it with baking paper.
Wrap grated zucchini in a piece of muslin or cloth and squeeze tightly to remove excess moisture.
Place ground linseeds and sunflower seeds in a food processor and pulse until finely ground and blended.
Add almond meal, baking powder, salt, eggs, butter and cider vinegar and process until combined.
Then add zucchini and grated cheese to the mix and pulse just until an even consistency is achieved.
Transfer to the prepared tin, smooth the top and bake for 50 – 60 minutes. A skewer inserted into the middle of the loaf will come out clean and dry when the loaf is cooked.
Remove from the oven and leave in the tin for 15 minutes before cooling on a rack.
TIPS:
If you can’t find ground linseed, grind whole linseeds separately in a blender before you begin. For variety, add a teaspoon of paprika, chilli flakes or a good grind of black pepper.