Gluten Free Savory Zucchini Bread

this recipe

Do you smell that permeating from the kitchen? It’s a hint of dill, a lot of garlic, maybe some onion. It’s inviting. It says, “sit down, stay awhile, and cuddle up under a blanket.” That, my friends, is a loaf of Gluten Free Savory Zucchini Bread baking away in the oven!

I may be a little late in the season with the zucchini baked goods, but trust me this one is worth the wait!

Gluten Free Savory Zucchini Bread was inspired by a bread that my mom used to make frequently. It was a zucchini cheddar bread and it was the best way to use up all the zucchini lying around. When I set out to turn this bread into gluten free bread I originally added the cheddar cheese, but I found that I could barely taste it. My mom said she usually doubled the amount of cheese from what the original recipe called for because she felt that she couldn’t taste it either.  BUT I didn’t want this bread to weigh us down; I wanted it to be light. Besides I am trying to cut back on my cheese intake these days. EVERYONE I know in Wisconsin just gasped in fear for my life. It’s going to be okay, I promise. To be honest, I didn’t even miss the cheese one bit. I also swapped unsweetened, unflavored cashew milk (or almond milk would also work) with a little lemon juice for the buttermilk. This bread is dairy free FTW and still just as delicious as the original!

To replace the flavor and moisture that the cheese would have provided I added some chopped white onion and garlic powder. So Yum!

To keep the bread gluten free I used quinoa flour, which I have officially fallen in love with. The nice thing about quinoa flour is that it is easy to work with, high in fiber and protein. The protein is nice for helping to keep us fuller longer. It also makes a great substitute for the gluten protein in regular flour! This is a beautiful thing, my freinds! The only downfalls to quinoa flour are that it can be on the pricier side and that it has a bitter, unusual smell to it. There is a solution to the smell: bake the flour for 10 minutes before cooking with it. This helps to take away that bitter flavor. Don’t worry, I plan to use quinoa flour for future recipes, so if you buy some it won’t go to waste!

I hope you guys love this Gluten Free Savory Zucchini Bread as much as I do. It’s tender, garlicky, oniony, herby, and packed with zucchini and healthy ingredients. It is delicious served with soups, eggs, or all by itself for a snack.  It would also make a great gift! Enjoy!

Gluten Free Savory Zucchini Bread

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• Author: Emily Koch
• Yield: 8 to 10 slices 1x
• Category: Side, Snack, Appetizer
• Cuisine: Gluten Free, Dairy Free

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Description

This savory bread is bursting with garlic, onion, and herby goodness. The zucchini keeps it tender and gives it a delicious texture.

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Ingredients

Units USM Scale 1x2x3x

• 2 1/2 cups quinoa flour ( I like Bob’s Red Mill)
• 1 cup + 2 tablespoons unflavored, unsweetened cashew milk (or sub almond milk)
• Juice of 1 lemon (2 tablespoons)
• 1/2 cup gluten free oat flour (grind certified gluten free oats in food processor and measure afterwards)
• 1 teaspoon salt
• 2 teaspoons garlic powder
• 1/2 teaspoon baking soda
• 4 teaspoons baking powder
• 3/4 cup white onion, chopped
• 3 tablespoons fresh dill, chopped (sub 2 teaspoons dried dill)
• 3 tablespoons fresh parsley, chopped (sub 1 to 2 teaspoons dried)
• 1 cup zucchini, shredded
• 2 eggs
• 2 tablespoons extra virgin olive oil

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Instructions

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9×5 loaf pan, set aside.
2. Spread the quinoa flour onto a rimmed baking sheet. Bake for 10 to 15 minutes, stirring halfway through. You will know it’s done when it turns a light golden brown and the smell isn’t as strong as when you opened it. Allow to cool to room temperature.
3. Measure out the cashew milk in a liquid measuring cup. Add the lemon juice and stir to combine. Allow it to sit while you prepare the other ingredients.
4. In a large mixing bowl combine the cooled quinoa flour, oat flour, salt, garlic powder, baking soda, and baking powder until well combined.
5. Stir in the onion, dill, parsley and shredded zucchini until everything is coated in the flour.
6. To the milk and lemon juice mixture whisk in the eggs and olive oil.
7. Create a well in the bowl of dry ingredients. Pour the wet mixture into the well and gently, slowly mix the dry ingredients into the wet ingredients until well combined. The dough should be pretty dense, not too wet.
8. Transfer the dough to the greased bread pan and smooth it out with your spatula.
9. Bake for 55 to 65 minutes, or until the bread begins to pull away from the sides and a skewer comes out clean.
10. Allow to cool in bread pan for 15 minutes. Then run a butter knife around the bread pan to loosen and remove. Allow to cool completely on a drying rack before slicing.
11. Store the bread wrapped up tight in a resealable bag in the refrigerator for up to 4 days. You may be able to freeze the bread for up to one month.

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Notes

Heavily adapted from 1997 edition of Joy Of Cooking Cookbook

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