Giving up gluten doesn’t mean that your meals will be boring all the time. There is a new surprisingly versatile ingredient that will be of great help to you, and it will bring some new things to your breakfast and snacks, we’re talking about the zucchini.
Lemon Poppy Seed Zucchini Loaf
- 1/2 cup of coconut oil, melted
- 2 pasture-raised eggs
- 1/2 teaspoon of Himalayan salt
- 2 cups of gluten-free flour mix
- 2 teaspoons of aluminum-free baking powder
- 2 tablespoons of poppy seeds
- 3 tablespoons of lemon juice
- 1 cup of coconut sugar
- 1 cup of grated zucchini
- Zest of 2 lemons
- 1/2 tablespoon of apple cider vinegar
- 1/2 cup of unsweetened nut/seed milk
For the glaze:
- 2 tablespoons of lemon juice
- 1/8 cup of coconut butter, melted
- 1/8 cup of raw honey
- Pinch of Himalayan salt
1. Preheat the oven to 350 degrees F.
2. In a smaller bowl, mix the cashew milk and the apple cider vinegar, stir well and let it sit for 5 minutes.
3. Mix the baking powder, salt, poppy seeds, and gluten-free flour in a medium bowl.
4. In a different enormous bowl, beat the eggs and include the softened coconut oil and coconut sugar, speed until uniformly mixed. Include the lemon juice, aged cashew milk, and lemon pizzazz. Mix again until equitably fused.
5. Press any overabundance dampness from the zucchini and overlap into the wet blend. Add the dry fixings to the wet and mix together until very much consolidated.
6. Empty the player into a lubed 9×5/10×4 portion dish and prepare for 40-45 minutes, or until a toothpick confesses all.
7. Meanwhile set up the coating; liquefy the coconut spread and after that add to a little bowl, speed in the crude nectar and lemon juice until smooth and very much consolidated.
8. Right after the loaf is baked, add the glaze on top of the bread, while it is still warm, allow the glaze to set before serving and cutting.
9. Store the leftovers in an airtight container.
Note: Try combining this with some coconut butter, it’s a good combo!