I love the title that MindBodyGreen gave to my Zucchini Bread because well…it really is unbelievable how good it is AND it’s free of gluten, dairy, eggs, soy, & refined sugar.
Sometimes I surprise myself 🙂
And the ironic thing is that when I make something that is…well, let’s say, less than amazingly delicious, I will beat myself up mercilessly. I can go down deep rabbit holes about how crappy of a chef I am; how I don’t know anything; how I should go back to culinary school or health coaching school because “I don’t know enough.”
BUT, when I make something that is really amazing I tend to minimize it. I’m really great at minimizing.
I minimize the fact that I have done something very few people have done-like get an undergrad & master’s degree, a health coaching certification, a culinary degree & a few other certifications thrown in there all with less than $50K in school loans (how many people do you know with just 2 years of an undergrad degree with ridiculous debt?).
Or how I went from having the lowest SAT’s scores of anyone I know (hey, I’m a crappy test-taker) to graduating college with honors.
Or how I created baked goods that are free of gluten, dairy, eggs, soy, corn & refined sugar that are also D-E-L-I-C-I-O-U-S! (Seriously, I’ve tried stuff that’s just gluten-free & it’s pretty gross).
So, one of my last half of the year goals is to stop minimizing & start celebrating..so…in an effort to stop playing small, I started submitting recipes to MindBodyGreen. To my surprise, they’ve published them! And, people are saying how much they like them…
And I’m going to start saying more positive things about what I create instead of negative–here’s what I have to say about this recipe: this bread is really freaking good! Seriously.
I truly am not trying to sound cocky, just want to stop minimizing and start celebrating.
Will you celebrate with me while you’re enjoying a slice of this deliciousness???
(That happens to be Gluten-free, Dairy-free, Egg-free, Soy-Free, Refined Sugar Free)
Every summer growing up my mom would make the best zucchini bread with zucchini from her garden.
As soon as it was cool enough to eat, I would lather cream cheese on and savor every bite. Little did I realize that both the gluten in the bread and the dairy of the cream cheese were literally tearing up my stomach.
Now that I can make this delicious zucchini loaf I can have my bread with no worries (and I don’t even miss the cream cheese)!
Yields: 1 loaf
2 1/2 cup Bob’s All-purpose GF Flour
1 cup coconut sugar
2 Tablespoons arrowroot
1 Tablespoon cinnamon
1 1/2 teaspoons baking soda
1 teaspoon cream of tartar
1/4 teaspoon sea salt
1/2 teaspoon xanthan gum
2 cups zucchini, grated and the excess moisture squeezed out with a paper towel
1/3 cup refined coconut oil (melted)
2 teaspoons vanilla extract
1 1/2 cups hot water
Preheat oven to 350º Lightly oil the bottom of a standard bread loaf pan.
In a medium size bowl, sift together the dry ingredients to get rid of all the chunks of the coconut sugar.
In a separate bowl, combine all of the wet ingredients together. Make sure that the zucchini is squeezed as too much excess moisture will affect the bread.
Add the dry ingredients into the wet mixture and stir together.
Pour the batter into the prepared loaf pan. Bake in the center of oven for 45-60 minutes. Bread is done when it springs back to touch or when you stick a toothpick in the center and it comes out clean.
Let the loaf cool for 20 minutes before removing from pan.
Optional: I’ve had some people tell me they love adding 1/2 cup chocolate chips to this bread. Either way…it’s pretty darn good!
I’d love to hear what you think after you enjoy the bread. Leave a comment here or on Facebook!