I don’t know about you, but I definitely get seasonal cravings. And in the summer I start to crave zucchini bread. I simply must make it before the summer ends or I’m simply not satisfied. With that said, it usually just takes a piece or two to fulfill this desire. I think for me it’s nostalgia more than anything, but I do love that it encourages me to use the bounty of the season. So here’s a little ditty I worked up last summer when the craving hit (during a heat wave and while I was weekending with my parents… I actually think my dad almost killed me for putting the oven on during a heat wave, but we live to tell the tale 😉 ). If you’re a baker, I know you understand!
Anyway, this is a work in progress, but we all thought it was pretty good and worthy of sharing, so give it a try and I hope it gets you through zucchini season smoothly! I hope to have updates on this one later in the summer!
1 cup cassava flour
1 cup arrowroot flour
½ cup rice flour
½ cup sifted almond flour
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
2 ¼ cups maple syrup
1 cup avocado oil
1 tablespoon vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup raisins
Preheat the oven to 325*F and grease 2 standard size loaf pans.
In a medium bowl, whisk together the dry ingredients (cassava flour, arrowroot flour, rice flour, almond flour, cinnamon, salt, baking soda, baking powder).
In a separate bowl mix together the wet ingredients (maple syrup, oil, eggs, vanilla).
Using an electric mixer, mix together the wet and dry ingredients until just combined. Then stir in the zucchini, walnuts and raisins by hand.
Pour the batter into the two prepared loaf pans and bake on the center rack of the oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool before turning out and slicing.
I actually enjoy this loaf best when it’s frozen, which leads me to believe it may also make great french toast. Give it a try and let me know if I was right!