Anyone who follows me on my Facebook recipe page will know
that I am in the midst of being inundated by zucchini. It is the season that
all gardeners love to hate, and I am no different. Two zucchini plants keep us
in zucchini for a good chunk of the summer and into the fall. But they grow
like crazy!!! One minute you have beautiful tiny little zucchinis, and the next
minute you have these gargantuan beasts that resemble watermelons more than the
summer squash they are. I have no idea how they actually accomplish these spectacular
feats of growth overnight, but it really is kind of amazing.
They really are
delicious, too, and I have been going crazy pinning zucchini recipes on my Pinterest page. From sweet to savory, (and even a soup recipe!) I cannot wait to try out
some new recipes.
I made this zucchini loaf today, and it turned out quite
tasty. The sour cherries add a lovely zing of flavour to this moist grain free
loaf. It was a great use for one of the smaller of the 6 (!!!) zucchinis that I
pulled from the garden yesterday.
A slice of this loaf would be lovely to have
with a nice cup of tea on the patio…now I just need to find the time to sit and
relax!
Grain Free Cherry Coconut Zucchini Loaf
4 eggs
1 T Apple cider vinegar (I like this one!)
1 cup milk kefir (or yogurt or non-dairy substitute of
choice)
1/3 cup coconut oil, softened
½ cup coconut flour
¼ cup arrowroot flour
 |
| This sized zucchini grated into a generous 1 1/2 cups |
2 Tbsp chickpea flour
1 tsp baking soda
½ cup coconut sugar
1 tsp vanilla powder (or 2 tsp vanilla extract)
¾ tsp sea salt
1 ½ tsp cinnamon
ADD INS:
1 ½ cups grated zucchini (mine was a very generous cup and a
half!!)
½ cup dried sour cherries (sub raisins or dried cranberries
if you wish)
½ cup shredded coconut
Preheat oven to 375F. Line a loaf pan (mine measures
9.25x5.25x2.75) with parchment or grease well.
Set aside.
Measure all ingredients EXCEPT the add-ins into a large
mixing bowl. Blend together well with an immersion blender or a whisk and lots
of elbow grease. Let stand 5 minutes to thicken up.
 |
| Grate zucchini with a regular sized grater |
Place grated zucchini on a clean kitchen towel, and gather
the top together
and squeeze out as much moisture as you can.
Add squeezed zucchini, coconut and dried cherries to the
batter and mix in until well distributed.
Scrape batter into prepared pan.
Bake in preheated oven
for 65-70 minutes or until a toothpick inserted in the center comes out clean.
Remove loaf from pan using parchment, and set on a wire rack
to cool before slicing.
Store leftovers in refrigerator or freezer.
