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Food Monster - Recipes

Zucchini Bread With Fennel and Pistachios [Vegan, Gluten-Free]

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This zucchini bread features two types of squash, three types of flours, and chopped pistachios and fennel seeds to make it hearty and grainy. It's the right type of bread for a sweet treat, a nice breakfast, and even just snacking.

Zucchini Bread with Fennel and Pistachios [Vegan, Gluten-Free]

Ingredients

  • 1 pound zucchini and yellow summer squash, (about 2 medium, or 3 small)
  • 2 tablespoons ground flax seeds
  • 6 tablespoons hot water
  • 1 cup  sugar
  • 1 cup quinoa flour
  • 3/4 cup brown rice flour
  • 1/2 cup almond flour
  • 1/4 cup tapioca starch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon fennel seeds
  • 1/4 cup plain non-dairy yogurt
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons coconut oil
  • 1/4 cup raw pistachios, chopped

Preparation

  1. Heat the oven to 350°F. Oil and flour the bottom and sides of a 8 1/2 by 4 1/2-inch loaf pan.
  2. Shred the mixture of zucchini and yellow squash on the large holes of a box grater and then transfer to a fine-mesh strainer set over a bowl. Allow to drain for 20-30 minutes.
  3. Meanwhile, mix the ground flax seeds with the hot water in a small dish and set aside to form a thick slurry.
  4. In a medium bowl, whisk the flours, baking powder, baking soda, salt, cinnamon, allspice, fennel seeds, half the pistachios, and 1/2 cup sugar together. Set aside.
  5. After the zucchini has drained, squeeze it dry between several layers of paper towels. Mix the dried zucchini with the yogurt and apple cider vinegar in a small bowl. Set aside.
  6. Beat the remaining 1/2 cup sugar and coconut oil with a whisk in a large bowl until light and fluffy. Add the flax slurry and incorporate well. Add half the flour mixture and half the zucchini mixture and mix until just incorporated. Add the remaining flour and zucchini and mix once more until the mixture just comes together.
  7. Scrape the batter into the prepared loaf pan and sprinkle the top with the remaining pistachios. Bake until the loaf is golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 55 minutes. Cool the bread in the pan for 10-15 minutes, then transfer the loaf to a wire rack. Serve warm or at room temperature – or once cool, slide into the fridge for a day or two, as the flavors really develop overnight.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Almond FlourGrains - OtherQuinoa FlourRice Flour

 

AUTHOR & RECIPE DETAILS


photo

My name is Rebecca and I live in the Willamette Valley of western Oregon. After spending my childhood summers picking green beans and never-ending ground cherries in my mother’s vegetable patch and then learning my around the kitchen, I have been dedicated to good food and the story and people behind it. I’m drawn to eating foods that are deliciously healthy, locally-sourced, simple, and seasonal. In addition to cooking and blogging, I am a runner, writer, gardener, educator, and nutrition enthusiast. On my blog, Eggplant and Olive, I share life lessons to fuel my literary calling and plant-based meals that are always gluten and dairy-free.


 

 



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