Zucchini Bread - Gluten and Dairy Free
So it is early autumn, the season of mellow fruitfulness, to me, this is the season of the glut, hey, I am a chef and a nutrition student, not a poet. This is the time when anyone who is lucky enough to have a functioning vegetable patch is overflowing with tomatoes and trying to give zucchini away to anyone who passes them in the street. Well, don’t despair, I am going to show you a couple of ways to make a dent in that glut, so that you can extend your season and perhaps look at your excess veg as an asset instead of as chicken feed.
The first thing we are going to tackle is those zucchini. You know the ones, you took your eye off them for two seconds and they became half a metre long! Actually, if you do have a few like that, better to give them to the chooks or make a stuffed marrow, for this recipe, we want them just a little smaller.
This is a gluten and dairy free bread. I like to make it as little loaves in my little loaves tin because I find that having more crust gives them more flavour and also helps them to hold together better when toasting. I have, however, made them in a bread tin and sliced them before freezing to toast for breakfast and they are very good this way too, just make very sure they are cooked through before you let them come out of the oven.
Makes two full sized loaves or twelve of this sized small loaf
Preheat your oven to 170 degrees C fan forced.
Spray the inside of your chosen bread tins with a little canola spray and line the bottom with a cartouche ( a little rectangle of baking paper that covers the bottom of the tin).
500g zucchini, grated and squeezed (squeeze as much juice as you can out or these will be unmanageably soggy)
4 grams salt, yes, I know, we rarely use salt in the Cookie House, this recipe does need a little, and we are dividing it between twelve little loaves)
55g olive oil
1 tablespoon chopped fresh herbs (I used marjoram, thyme and rosemary today)
8 Kalamata olives, pitted and chopped
12 g baking poweder
330 g almond meal
100 g tapioca starch
Combine your squeezed zucchini, eggs, salt, olive oil, herbs and olives in a large bowl, give that all a good stir.
In a different bowl combine your almond meal, tapioca starch and baking powder, give that a good stir too and then tip it in with the zucchini mixture and give it all a good bash about.
Divide among your chosen receptacles, for me I put two very heaped tablespoonfuls in the botttom of each of my mini loaf holes, this made twelve. Scatter the top with plenty of sunflower seeds and straight into your hot oven.
Cook until golden brown and cooked through, about 35 - 40 minutes, longer if you are using a pair of larger bread loaf tins.
Let them cool a little bit and then run a plastic knife around the edge to loosen them before turning them onto a rack to cool.
Ooo! They smell so good, I can’t resist.
Yuuuuummmm! The rest I will pop in the freezer for toasting for breakfasts.
If you do make these in a big loaf tin, cool to cold and slice for toasting BEFORE freezing. I alway toast these under the grill, not in the toaster as I have no interest in cleaning all of the bits out of the toaster when they get stuck and come out in bits, but that is up to you. This bread has no gluten, no flour of any kind, so it is tender, treat it with kindness, grill, don’t toast.