While the summer has been sultry, the zucchini have been prolific producers in my organic garden. Other vegetables have withered in this unrelenting heat, but not the zucchini. I have steamed them, broiled them, grilled them, and made (and frozen) batches of ratatouille.
This Sunday was not different, another hazy, hot and humid, day. A friend cajoled me to face the heat for a bit of window shopping in a nearby town. Feeling as withered as my garden we perused the little shops. Lovely linens, porcelain platters from Italy, and small Art Galleries featuring local artists. It was a much deserved respite from the routine, but the highlight of my day was running into “The Blushing Hostess” (www.blushinghostessentertains.blogspot.com). While the hostess and I chatted about the damage the heat has done in our respective gardens, she told me that she too has had a prolific crop of zucchini this season. She spoke of the many loaves of zucchini bread she has made, and I was inspired to create a version that was free of grains and sugar.
I remember making loaves of zucchini bread with my Mother when I was a child, so now it was a matter of finding the right blend of grain free substitutions. The following recipe produced a zucchini bread that is moist and wholesome, free of grains and sugar.
1 Cup of shredded zucchini (approximately 2 medium zucchini). Please Note: You will need to squeeze out the excess liquid using a tea towel or paper towels.
2 TBS Melted Coconut Oil (Butter or Ghee would also work)
4 Organic Pastured Eggs (at room temperature)
½ Cup of Raw Honey or Organic Raw Agave Nectar
2 teaspoons of Organic Ground Cinnamon
1 teaspoon of Organic Ground Ginger
½ teaspoon of Celtic Sea Salt
½ Cup of Tapioca Starch
½ Cup of sifted Coconut Flour
1 teaspoon Non-Aluminum Baking Soda
1 teaspoon Baking Powder
(Optional) ¼ to ¾ teaspoon of liquid Stevia (if you like your bread a bit sweeter)
Pre-heat oven to 350 degrees
Lightly grease a 8 ½ x 4 ½ bread pan (I used coconut oil)
Mix the above ingredients in a medium sized bowl
Pour mixture into prepared bread pan and bake for 45 to 55 minutes
NOTE: (a toothpick inserted into the center should come out clean)
I hope all of you enjoy making this staple bread of Summer, as much as my family has enjoyed eating it.