Olive Oil Zucchini Bread
Bread
Olive Oil Zucchini Bread

Recipe by: Vilda Gonzalez

Cook Time: 2 hours

Nourishing and indulgent!

This zucchini bread is gluten and refined sugar free, and manages to feel nourishing and indulgent all at once. Oat flour adds a nutty depth and a tenderness to the crumb, while sweet and white rice flours add a fluffy lightness and satisfying chew. Maple sugar adds a more nuanced and flavorful sweetness than cane sugar would, and olive oil and full fat greek yogurt add a satiating richness. Candying the walnuts in a touch of maple syrup allows their texture to really shine in the bread, but if this step feels too ambitious please feel free to opt for plain toasted walnuts, or forgo the nuts altogether. Make sure to use a 1-lb loaf pan (like our Breadwinner) for baking, as the batter will fill the pan with little room to spare.

Vilda Gonzalez, @vildasaskiagonzalez

Ingredients

    For the zucchini bread:
  • ¾ cup oat flour
  • ½ cup white rice flour
  • ¼ cup sweet rice flour (otherwise known as mochi flour)
  • ¼ cup arrowroot powder
  • 1½ teaspoons ground cardamom
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¾ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups grated zucchini, lightly packed
  • 1 cup plus 1 teaspoon maple sugar, divided
  • ½ cup full fat greek yogurt
  • ½ cup olive oil
  • 3 eggs
  • 1½ teaspoons vanilla extract
  • 1 batch maple candied walnuts, roughly chopped
    • For the maple candied walnuts:
  • ¾ cup walnut halves
  • 1 teaspoon salted butter
  • 2 teaspoons maple syrup
  • A small pinch fine sea salt
  • ¼ teaspoon ground cinnamon
Cookware Used
Breadwinner
Nonstick Loaf Pan
$35$20
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Little Sheet & Little Chill
$45$35
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Stir Crazy
3-Piece Nested Mixing Bowl Set
$95
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Preheat your oven to 350°F. 


Start by candying your walnuts. Add the walnuts to a small frying pan set over medium-low heat. Toast, tossing frequently, until the nuts begin to smell aromatic and take on a golden color. It’s important not to multitask while you’re toasting your nuts, as they’ll burn at the first sign of neglect. Once the nuts are golden and toasted, after about 5-8 minutes, lower the heat to the lowest setting and add the butter, maple syrup, and a small pinch of salt. The butter will melt and the maple syrup will begin to bubble around the edges of the pan. Quickly toss to thoroughly lacquer the nuts, and toast for another minute or two — until the maple takes on a thicker, stickier consistency. Add the cinnamon and give everything one final stir. Set the nuts aside to cool, then roughly chop. 


To make the zucchini bread, begin by combining the dry ingredients. Add the flours, arrowroot, spices, salt, baking soda and powder to a small mixing bowl. Stir well to combine. Add the grated zucchini, 1 cup of maple sugar, yogurt, olive oil, eggs, and vanilla extract to a large mixing bowl and mix well to combine. Using a large non-stick spatula, gently fold the dry ingredients into the wet ingredients — mixing well to ensure no clumps remain. Fold in the chopped walnuts. 


Pour the batter into Breadwinner, and sprinkle with the remaining 1 teaspoon of maple sugar. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the tin for 20 minutes, then gently transfer the bread to a cooling rack and cool until it comes to room temperature. 


Wrap the bread in parchment paper and store in the refrigerator for up to 5 days. Enjoy at room temperature or briefly warmed through, preferably slathered in butter.