And that's because it does everything regular bread does, with all the goodness of Zucchini. Vasudha Viswanath who wrote the new cookbook Vegetarian Reset, came by Tonia's Kitchen to talk about her version of Zucchini Bread, which is different than the sweet bread you might be familiar with. Vasudha told Tonia this is more of a savory sandwich loaf. It's gluten-free and very versatile. Vasudha says you can use it to make everything from Avocado Toast to croutons, even breadcrumbs. It's nutrient-rich and most importantly, delicious!
serves:
10
1 medium zucchini (7 oz./200g)
1⁄2 tsp. + 1 pinch salt, plus more to taste 1 cup/120g chickpea
flour
1 scant cup/100g blanched almond flour
1 Tbsp. baking powder 1 Tbsp. ground flaxseed 2 eggs
vegan version
1 medium zucchini (7 oz./200g)
1⁄2 tsp. + 1 pinch salt, plus more to taste
1 heaping cup/140g chickpea flour
1 heaping cup/120g blanched almond flour
1 1⁄2 Tbsp. baking powder 2 Tbsp. ground flaxseed
6 Tbsp. aquafaba (soaking liquid from a can of chickpeas)
directions
Step 1. Grate zucchini using the smaller holes of a box grater.
Sprinkle a pinch of salt over zucchini and let sit for 10–15 minutes to draw
out moisture.
Step 2. Preheat the oven to 350°F/180°C. Lightly grease an
81/2-x-41/2-x-21/2- inch / 201/2-x-11-x-51/2-cm loaf pan.
Step 3. Combine chickpea flour, almond flour, baking powder,
flaxseed, and remaining 1/2 teaspoon salt in a large bowl and mix well. Beat
eggs lightly in a separate bowl (skip for vegan version).
Step 4. Place zucchini in a thin towel, paper towel, or a nut-milk
bag and squeeze over a bowl to get as much moisture out as possible (I usually
get at least 1/4 cup zucchini water). Reserve the water for the next
step.
Step 5. When oven temp reaches 350°F/180°C, add 1/4 cup zucchini water,
beaten egg or aquafaba, and grated zucchini to dry ingredients and stir well
with a large spoon or whisk, breaking up any lumps. If the batter is too thick
to combine, add a bit more zucchini water 1 tablespoon at a time, up to 4
tablespoons, supplementing with regular water if needed. The batter should be
thick, like a lump of wet sand.
Step 6. Transfer batter to prepared pan and tap gently on the
counter to settle. Bake for 35–45 minutes (45–55 minutes for the vegan
version), or until golden brown on top and a toothpick inserted in the center
comes out clean.
Step 7. Let cool 15–20 minutes. Loosen around the edges of the pan
with a butter knife if necessary. Transfer to a flat surface to slice,
and serve just as you would any other bread!
cooking notes
Squeeze zucchini hard to get as much moisture out as possible.
This is the key to not ending up with a soggy mess!
Store bread in an airtight container for 3–5 days at room
temperature, or up to 3 months in the freezer. Defrost 4–5 hours or overnight
at room temperature.
