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.