Basic foolproof zucchini bread… courgette bread just doesn’t have the same ring to it! Some people do get a little weird-ed out by the idea of putting zucchini/courgette into a sweet “bread”… but really it’s no different to carrot cake, except I think SO MUCH BETTER! Zucchini has an even milder less distinct taste than carrot, adds lots of moisture to the loaf and means you can keep it low fat with relative ease!
Don’t get me wrong I’m not against fat, far from it, I actually tend to gravitate towards higher fat foods, so I’d much rather a carby slice of “bread like” cake that I can then top with a generous dollop of Meridian Foods Rich Roast Peanut Butter.
This loaf isn’t vegan, but I think it would work relatively well with flax eggs to replace the eggs in the recipe. If you do try it be sure to let me know.
The end result of this second test batch was a light, fluffy, wholesome sturdy slice. A slice with structure, the doughy crumb of a thick cake, but perfectly “done” right the way through the middle, delicious just as is but even more so when given a little toasting.
Isn’t all bread or bread like things better when given some time under a grill? I never use a toaster, I just don’t like to run that risk with my baked goods or sourdough even if it’s shop bought. The travesty of a burnt slice is just too much to handle; you can keep a much closer eye in an open grill.
I’ve used a mixture of gluten free flours but I’ve given you some alternative options that should work just fine if you can’t get your hands on my alternative combination!
Basic Zucchini Bread
Print RecipeIngredients
- 60g Bob's Red Mill sorghum flour
- 60g buckwheat flour
- 100g Bob's Red Mill oat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp Pink Himalayan Rock Salt
- 2 large eggs whisked (or 2 tbsp milled flax + 6 tbsp water)
- 100 ml oat milk
- 125 ml maple syrup
- 250g finely grated zucchini, excess water removed*
Instructions
Preheat oven to 180C (350F).
Line a 2lb loaf tin with baking paper and lightly grease with spray oil.
Mix together flours, baking powder, cinnamon and salt in a large bowl.
Whisk eggs with maple syrup and oat milk.
Add wet ingredients to the flour.
Mix well.
Add grated zucchini and mix well to combine.
Add mixture to the prepared tin and bake for 50 - 55 minutes; test with a tooth pick to ensure its cooked through. I covered my loaf after 20 minutes to prevent burning, but all ovens will vary.
Allow to cool for 5 minutes in the tin, then remove and allow to cool fully on a wire rack fully before slicing.
Store slices in the freezer for up to one month or store in the fridge in seal tight container for up to one week. You can store at room temperature out of direct light in a seal tight container for 2-3 days.
Notes
You could try 220g wholewheat or spelt flour to replace the flours, or 100g oat flour with 100g buckwheat flour. The sorghum flour adds a nice doughiness to the gluten free option! *Squeeze zucchini to drain excess water and discard or use in a smoothie!
