For me, bread has one purpose in life, and one purpose only. To provide a means of conveying delicious butter to my mouth. (My new obsession is Kerrygold’s unsalted grass-fed butter, which is cultured to boot.) In fact, Monkey will regularly tease me by asking if I’d like some bread with my butter, such is the mountain of butter I heap on top of whatever gluten-free conveyor I can find.

Just as vegetarians miss bacon, I have a theory that g-f’ers miss bread the most, and I’m constantly on the lookout for a good substitute.

I’m a fan of my sweet chocolate zucchini cake, but have been hankering after something different and was perusing the NY Times recipe section when I came across this recipe for olive oil zucchini bread. Of course, I intended to substitute the flour for gluten-free varieties and preferring low-glycemic foods, I planned to use coconut sugar instead of light brown sugar.

All went swimmingly, until about half-way through the baking process it dawned on me that I had forgotten to put the sugar in! However, it had a lovely raise and smelled delicious with scents of cinnamon wafting through the kitchen, and I was thrilled when I cut into it. It held together really well (many gluten-free breads crumble and get dry) and had a great savory taste to it.

You could easily serve this with breakfast egg dishes and I haven’t tried to toast it yet, but will report back.

Savory Zucchini Bread (Gluten-Free)

By alice

October 10, 2016

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• Prep Time: 20h
• Cook Time: 45h
• Total Time: 65h
• Yield: 8-10 slices

Ingredients

• 185 grams grated zucchini (about two small-ish ones)
• 1/3 cup Greek yoghurt
• 1/3 cup olive oil (preferably organic)
• 2 eggs
• 1 teaspoon vanilla essence (this is optional if you want a truly savory version)
• 140 grams gluten-free flour (I used Trader Joe's on this occasion)
• 50 grams ground almond flour
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 zest of one lemon
• 1/2 cup chopped walnuts (optional - I didn't use them)

Instructions

1. Preheat oven to around 340 degree Fahrenheit.
2. Line an 8" loaf tin with parchment paper, this will make it much easier to remove your bread after cooking.
3. In a medium bowl, lightly combine the zucchini, olive oil, yoghurt, eggs and vanilla essence. Grate the lemon zest directly in to the mixture and combine.
4. In a separate bowl, whisk together all the dry ingredients to remove lumps. Then fold into the wet ingredients. No need to over mix, just ensure the flour is folded in.
5. Transfer to your loaf tin and then place in the oven. Cooking with gluten-free flour can be tricky as it has a tendency to burn. Hence the low heat, and I like to check on things about 20 minutes in - at this point, you'll likely need to rotate your tin to ensure even browning.
6. After about 40 minutes, use a thin skewer to determine whether the bread is cooked all the way through. (Mine took about 45 minutes.) If so, remove from the oven and allow to cool in the tin for a few minutes.
7. Ideally, let the bread cool completely before cutting to ensure it doesn't fall apart. But really, who can resist a slice of warm bread with a melting slab of butter on it? So go ahead, try it.

Source: http://cooking.nytimes.com/recipes/1017522-olive-oil-zucchini-bread