Rethink WELLNESS Hub

Savor Summer with ZUCCHINI BREAD! Gluten free, of course!

So we planted our first real country garden this year, and the experience has been shared with adorable, timid bunnies and grotesque, greedy weeds.  Let me agree with the centuries of gardeners before me and moan, “This weeding stuff stinks!”  Those wiley invaders sure know how to hunker down in the soil!  We just threw our blistered hands up and cried “Uncle” as the summer lengthened.  BUT, we did still find fresh, warm FOOD out thar in yonder broken patch of earth!  Absolutely a thrilling experience to watch real food grow from brown dirt under the yellow sun!  

Evidently zucchini is the best vegetable to grow when the farmer doesn’t have a clue.  And like my precious grandmother, who did EVERYTHING el naturel (and certainly DID have a clue), I have had so much fun baking zucchini bread!  I found this recipe in one of my favorite cookbooks, Against All Grains by Danielle Walker.  I have tweaked it a smidge.  LOVE, LOVE THIS DELICIOUS DESSERT BREAD!  Hope you will find time to put some batter in the oven…

ZUCCHINI BREAD spiced oh so right!

Preheat the oven to 350 degrees.   Go ahead and lightly grease a glass loaf dish with either butter or coconut oil.  If you have parchment paper on hand, placing a piece in the bottom of the dish will add ease when removing the baked loaf.

Ingredients:zucchini bread3

1 cup shredded zucchini, pressed with a towel to absorb some of the extra moisture

1 cup almond meal and 3/4 cup cashew flour (but all almond meal works well too)

2 teaspoons cinnamon

1/2 teaspoon nutmeg

dash or two of ground cloves (optional)

1 teaspoon baking soda

1/2 teaspoon sea salt

3 eggs, beaten

1 ripe banana, mashed with a fork

1/4 cup honey

zucchini 2In a large mixing bowl, mix together the eggs, banana, honey until lots of bubbles form.  (About a minute.)  Reduce the mixer speed and add in the shredded zucchini.  

Next add in one cup of almond meal.  Mix gently.  

Place the cashew flour in a measuring cup.  Add the salt, nutmeg, cinnamon, (even a dash or so of ground cloves, if you like) and baking soda to this cup of cashew flour.  Stir them together lightly.  Then add these dry ingredients to the large mixing bowl.  Mix until all is well combined, but don’t over do it.  

Pour batter into the pan.  Bake for 40 to 50 minutes.  Test with a toothpick in the center for “done-ness”.

Let the loaf cool 10 minutes on a wire rack before removing from glass dish.

(I usually double or triple this recipe!  And if you would like to try another favorite gluten free recipe, please click here to find my very favorite chocolate cookie gf recipe created by my daughter, Lauren.  You won’t be disappointed!)

My Grandmother always served zucchini bread with butter on top.  My Mom always used cream cheese for dessert breads.  I say… use BOTH!

zucchini breadAs a side note, my beloved Grandmother passed away a couple of weeks ago.  She was 96 and still living independently!  She always did things so naturally and so gently.  As I type this post, I am indulging in my warm, butter-smothered zucchini bread with sweet memories of summer days in her kitchen, windows open, gentle breeze puffing in, and yummy smells of cinnamon from her zucchini bread in the oven.  Isn’t it amazing what a flavor, a taste can do for the heart?

Be blessed!  Deana

 

 

 

 

 

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This entry was posted on July 18, 2014 by in *be inspired!, *gluten-free: DESSERT RECIPES and tagged , .
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