Not My Mama's Zucchini Bread (grain-free, gluten-free)

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Grain-free zucchini bread, hooray!

Yeah, yeah, I know I'm a few weeks behind for the height of the annual zucchini deluge. But I found a big bag of discounted on-the-verge organic zucchini at the co-op for only $2.99 and I needed to give it a home. Zucchini bread, here I come!

This is a recipe that I adapted from a fusion of two totally different recipes, a Grain-Free Zucchini Bread from Joyful Abode and Heidi's recipe for "My Special Zucchini Bread" from 101 Cookbooks. I had made a sugar-free, gluten-free but still grain-packed version of Heidi's bread earlier this summer that was awesome (I never posted it, so don't waste your time looking).  Now that I'm attempting to take a grain-break, I decided to recreate it without grains. Using Joyful Abode's recipe as a grain-free guide, I came up with this version.  

It's not my mama's zucchini bread, that's for sure. My mom has a zucchini bread recipe that has been developed after years of adaptations and revisions by various members of my family. If my memory serves me, I believe the recipe card in her overstuffed recipe box actually says "Zucchini Bread Combined Revised". Awesome, right?  This bread was a regular staple during the summer and at holiday time, and for good reason - it is totally delicious. It is packed with gluten, sugar, pineapple, walnuts, and all sorts of amazing things that make The Family Zucchini Bread Recipe awesome.  Having been raised on good bread, I have always loved the stuff.  I really miss it!  

In an attempt to satisfy my nostalgic desires for zucchini bread, I've been messing with zucchini recipes constantly the last two summers, hoping desperately to form a recipe that I can call "mine". But sadly, I just hadn't had much in the way of success. While none of my experiments have been disasters per say, none of them have been great.  I remember one zucchini loaf (if you could call it that) I baked last summer in particular. It was a gluten-free vegan recipe I had developed that included way too much flax meal and too much pureed prune. It was a bit too gummy to be considered a proper loaf of bread.  But when diced, warmed in the oven, and covered in an on-the-fly spiced coconut milk sauce (kind of like a faux-hard sauce), it became something rather like zucchini bread pudding.  It was probably the most delicious way to eat massive quantities of fiber that I've ever experienced.  Ah yes, all my attempts at zucchini bread were either too moist and dense, too dry and crumbly, or just tasted kind of weird. 

But this attempt? This one is different. This one, my friends, is a winner.  BAM!  Look at those slices! Amazing.

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Using a base of coconut flour and duck eggs, sweetened with stevia and a bit of honey, and spiked with cinnamon, curry powder, apple juice-sweetened dried cranberries, and raw cacao nibs, it has a moist texture, a sweet and alluring flavor, and a lovely, golden color.  The texture is totally fabulous; it slices like a dream, thanks to the magical power of those duck eggs.  I am working a vegan homemade natural egg substitute mixture that can be used in place of eggs in my grain-free bread recipes; once I get it right, I'll let you know. I think I'm moving in the right direction.

It smelled awesome while it baked, and was a breeze to throw together.  I love it. So much, in fact, that I managed to eat all but two slices over the course of three days. Hey, when I decide I want something, I just go for it. I hope you enjoy this bread as much as I did, but have more self control.   ;)

Looking for other ways to reduce grains in your diet? Here are some grain-free and low-grain recipes:

Okay, enough babble, here's a few more photos and the recipe. Happy baking!

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Not My Mama's Zucchini Bread 

adapted from Joyful Abode and 101 Cookbooks

yield 1 loaf

  • 3/4 cup shredded zucchini (about 2 small zucchini)
  • 4 duck eggs (6 or 7 chicken eggs)
  • 1/2 cup melted butter or ghee, or coconut oil, olive oil, or other neutral tasting oil
  • 3 packets or 3/4 tsp Sweetleaf Stevia Plus powdered stevia sweetener (see stevia conversion page if using other forms of stevia)
  • 2 Tbsp honey or other natural liquid sweetener (agave, maple, yacon, etc)
  • 1 tsp gluten-free vanilla extract or flavoring
  • 1 1/2 tsp ground cinnamon
  • 2 tsp curry powder
  • 3/4 tsp sea salt
  • 3/4 cup sifted coconut flour
  • 1 tsp corn-free baking powder
  • 2-3 Tbsp raw cacao nibs
  • big handful dried cranberries (apple juice-sweetened)
  • optional: coarse salt flakes and cumin seeds

Preheat the oven to 350º F and line a 9"x5"x3" loaf pan with parchment.  

Whisk together coconut flour, baking powder, curry powder, cinnamon and salt in a medium bowl until light and fluffy. Set aside. In a large bowl, whisk together eggs, honey, vanilla, and stevia until smooth.  Slowly add dry ingredients, stirring until evenly moistened, then add zucchini, cacao nibs, and cranberries. Spread into baking pan, smooth top, and sprinkle with salt flakes and cumin seeds.  Bake for 60 minutes then remove from oven.  Let cool 5 minutes, then pull up on sides of parchment and finish cooling loaf on a rack. Wait until cool to slice. Store wrapped in parchment at room temperature for 2-3 days, or well-wrapped in the fridge for up to a week.

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