Can’t get enough of… ZUCCHINIS! These babies are giving me a lot of new inspiration for baking! I love it! ♥
I had got some leftover zucchs that needed to be used I really wanted to use for baking. So I figured I’d experiment some more with a savory Zucchini Bread.
And it turned out to be quite a success! So I think it’s safe to share the recipe with you all ;)
You will need:
- 1 ½ cup buckwheat flour
- ¾ cup chestnut flour
- ¼ cup tapioca starch
- 2 tsp baking soda
- 1 tsp dried sage
- 1 tsp fresh rosemary; chopped
- 1 tsp apricot pits; ground (optional for nutrition)
- ½ tsp cumin seeds
- ½ tsp paprika powder
- ½ tsp garlic powder
- ¼ tsp lemon zest
- ¼ tsp fine sea salt
- ¼ tsp psyllium husk
- ¼ tsp baking powder
- 2 eggs
- 1 cup – packed – zucchini, grated
- ½ cup buttermilk
- ½ cup zucchini puree (simply puree a raw zucchini)
- 2 tbsp raw onion, chopped
- olive oil or liquid coconut oil for oiling the baking dish + sprinkling / brushing some on top of the bread
@ 350 °F for 50 minutes
Mix everything together in one big bowl with an electric whisk for a minute. Place in a loaf tin or other baking dish of your choice and you’re basically done! All you have to do is wait… I like to clean up while waiting, makes the time go by faster ;)
Enjoy this bread with a bowl of veggie soup, next to a fresh salad, topped with hummus or cheese and tomatoes… yum! Endless possibilities!
The texture is perfect (at least in my humble opinion:)). Soft and light; yet dense enough to hold together really well! :) I like the result, I hope you do too! :)
♥ Happy Baking ♥