Did you know zucchinis are also called “courgettes”? Yep. That’s how the British say it. It took me almost as long to realize this as it did to realize that “eggplants” are also known as “aubergines.” Seems we got the short end of the stick there, huh?
I love making breads out of vegetables. It’s such a sneaky way to get them in there, and most of the time you don’t even notice it. Such is the case here as far as taste is concerned, but you will see bits of shredded zucchini peeking through the slices and to offer color and texture.
This bread was made without any gluten, grains, dairy, nuts, or sugar. Normally, I wouldn’t mind throwing a bit of sweetener in there, and if I had chosen to do so I probably would have added a few dates to the food processor, or even a ripe mashed banana.
But I am in the middle of a 21-Day Sugar Detox (21DSD)! and I am not consuming any sugar. I feel rather brilliant (that's British for really great). This recipe is for you, 21DSD-ers. And anyone else who wants less sugar in their lives.
I will say that Mr and Kids Evolve Well are NOT doing any kind of sugar detox and they all enjoyed this recipe. I've had some hits and misses but this one ranks pretty high, especially as a breakfast. You could even drizzle some (organic) pure maple syrup on top if you wanted to keep the bread sugar-free but add sweetener as an option.
It’s a two-bowl recipe: one for the dry ingredients, one for the wet. Combine, stir, pour into loaf pan. Boom.
You do need a food processor to grate all the zucchini, and you also have to let it sit for a while in the strainer so the liquid drains out of it.
I had the good foresight to complete this step before picking up my daughter from school so that it was ready to go a few hours later when I invited her to make it with me. Awww, cooking with kids. It’s one way to get them informed and excited about eating healthy food.
(She helped me set up this photo op).
Now I’m usually a fly by the seat of my pants kind of meal prepper, bouncing around the kitchen grabbing items as I need them. But writing a blog (and taking photos) helps you slow down. I had to measure everything out first – what do they call this, mis en place? I mis-en-placed.
As with most of my baking endeavors, I stumbled upon another dose of self-improvement in the process. Slowing down, allowing every ingredient its own space and cute little Pyrex bowl, and pausing before each step to document its existence is actually therapeutic. It cultivates mindfulness. Not rushed and harried. Mastering the art of baking is how you win at life.
When the bread came out of the oven, it looked beautiful and smelled even better. Unfortunately, my patience still needs work because I took a sliver while it was still piping hot and burned my tongue.
It tasted good, albeit too hot. It tasted better when cooled, and even better in the morning (as most things do, I find). I froze thick slices for Mr. Evolve Well’s hurried mornings, and the rest was gobbled down by my hungry toddler, who loves all things coconut. (Even though it doesn’t really taste too coconut-y).
It’s a subtle bread, not sweet and not savory, but dense and filling and satisfying all the same.
½ cup coconut oil
2 teaspoons Apple Cider Vinegar
2 teaspoons vanilla
2 cups shredded zucchini, squeezed and dried (about 2-3 zucchinis, depending on size)
¾ cup coconut flour
1/2 teaspoon sea salt (may need more or less depending on brand. Potency varies)
1 teaspoon baking soda
1 tablespoon cinnamon
1. In one bowl, mix together eggs, coconut oil, ACV, vanilla, and zucchini.
2. In a separate bowl, mix together coconut flour, sea salt, baking soda, and cinnamon.
3. Add the wet ingredients into the dry ingredients and fold until just combined.
4. Pour mixture into greased ceramic loaf pan and bake at 350 degrees for 1 hour or until a toothpick comes out clean. Cool completely before slicing.