Zucchini and Pesto Bread Loaf

Name: Zucchini and Pesto Bread Loaf
Yield: 1 8 x 4 inch loaf
Ingredients: 1 medium zucchini, grated; 1 1/4 cups millet flour; 3/4 cup blanched almond flour; 1/2 cup light buckwheat flour; 1 tablespoon psyllium husk powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; (1/2 teaspoon); The Spice House Tellicherry Peppercorns (1 pinch); 1/2 cup almond milk; 1 teaspoon apple cider vinegar; 3 eggs; 1/3 cup light olive oil; 1/3 cup toasted nuts, such as pine nuts or slivered almonds, chopped; 1/4 cup pesto (see recipe below); PESTO INGREDIENTS; 2 cups lightly packed basil leaves; 1/4 cup toasted nuts, such as pine nuts or slivered almonds; 1 clove fresh garlic; 1/4 tsp kosher salt; 1 Tablespoon fresh lemon juice; 1/4 cup olive oil

Savory zucchini quick bread with homemade pesto. Tips for moisture control, swaps for nuts or eggs, storage and freezing.

Most people associate quick breads with flavors like pumpkin, banana or honey and spices. But quick breads are also a wonderful base for savory flavors.

Recipe is courtesy of Lisa Richards at Candida Diet.

Yield: 1 8 x 4 inch loaf

This savory quick bread uses grated zucchini, millet, almond and buckwheat flours plus psyllium for structure.
Remove excess zucchini moisture, swirl in dollops of pesto, and bake until a toothpick comes out clean.
Recipe is naturally dairy free and mostly gluten free; you can swap nuts or eggs with suggested alternatives and freeze both loaf and pesto.

Ingredients

1 medium zucchini, grated
1 1/4 cups millet flour
3/4 cup blanched almond flour
1/2 cup light buckwheat flour
1 tablespoon psyllium husk powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 pinch freshly cracked black pepper
1/2 cup almond milk
1 teaspoon apple cider vinegar
3 eggs
1/3 cup light olive oil
1/3 cup toasted nuts, such as pine nuts or slivered almonds, chopped
1/4 cup pesto (see recipe below)
PESTO INGREDIENTS
2 cups lightly packed basil leaves
1/4 cup toasted nuts, such as pine nuts or slivered almonds
1 clove fresh garlic
1/4 tsp kosher salt
1 Tablespoon fresh lemon juice
1/4 cup olive oil

Preparation Instructions:

Directions For Zucchini Bread

1. Preheat oven to 350 degrees F (177 degrees C). Brush an 8 x 4 inch loaf pan with a bit of oil, then line pan with parchment paper, set aside.

2. Grate zucchini, then place between a few sheets of paper toweling to remove excess moisture. Set aside.

3. In a medium size bowl, add millet flour, blanched almond flour, light buckwheat flour, psyllium husk powder, baking powder, baking soda, salt and pepper. Whisk to combine, then set aside.

4. In a small bowl, add almond milk and apple cider vinegar. Stir to combine, then set aside.

5. In a large bowl, add the eggs and whisk until pale and frothy. Next add the almond milk and apple cider vinegar mixture and olive oil. Whisk to combine. Then add the flour mixture and stir to combine. Finally fold in grated zucchini and chopped toasted nuts.

6. Pour bread batter into prepared pan. Dot batter with teaspoonfuls of pesto, then swirl pesto into bread batter with a knife. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool bread in pan for 10 minutes, then remove bread from pan and cool completely on a wire rack before slicing.

Directions For Pesto

1. Add basil leaves, toasted nuts, garlic, salt and fresh lemon juice to the bowl of a food processor. Process until mixture forms a paste, then gradually add oil, processing until mixture is smooth.

2. Pesto can be stored in an airtight container in the refrigerator for up to one week. Pesto can also be frozen. Freeze in an ice cube tray, then store frozen cubes in a plastic freezer bag.

Spices

Featured in this Recipe

Frequently Asked Questions

Is this zucchini bread gluten free?

Yes. The recipe uses millet, blanched almond, and light buckwheat flours, which are naturally gluten free. Always check labels for cross contamination and use gluten free baking powder if you need a certified gluten free product.

How do I remove excess moisture from zucchini?

Grate the zucchini and let it sit on paper towels or a clean kitchen towel. Sprinkle a little salt and let it sit 5 to 10 minutes, then squeeze firmly to remove liquid. You can also press grated zucchini in a fine mesh sieve or cheesecloth. Removing moisture prevents a soggy loaf.

Can I make this recipe nut free or replace almond flour?

Yes. For nut free, swap almond flour with an equal mix of extra millet flour and light buckwheat flour and add a bit more psyllium husk powder to help bind. Another option is sunflower seed flour, but it can turn green when mixed with baking soda. Replace toasted pine nuts in the mix and pesto with toasted pumpkin seeds or sunflower seeds.

Can I make the loaf egg free or vegan?

You can use flax eggs: mix 3 tablespoons ground flaxseed with 9 tablespoons water, let sit 5 minutes to thicken, then use in place of the 3 eggs. Expect a slightly denser texture. Commercial egg replacers may also work but follow the package directions.

How do I know when the bread is done and can I adjust baking time?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The recipe bakes 40 to 45 minutes. If the top browns too quickly, loosely tent foil. Denser gluten free flours sometimes need an extra 5 to 10 minutes, so check after 40 minutes.

Can I use store bought pesto or other herbs?

Yes. Use about 1/4 cup store bought pesto and reduce added salt if the pesto is salty. You can also swap basil for spinach, arugula, or a mix of herbs for a different flavor. Dot and gently swirl the pesto into the batter rather than fully mixing for marbling.

How should I store or freeze the bread and pesto?

Cool the loaf completely before wrapping. Store in the refrigerator for 3 to 4 days or slice and freeze for up to 3 months. Thaw slices in the fridge or warm in the oven. Pesto keeps in the fridge up to 1 week or freeze in ice cube trays, then store cubes in a freezer bag for months.

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