Friday, July 31, 2015
Don't you just love delicious vegetable dishes during the summertime months? There's just something about a mouth watering dish baked up with your favorite veggies that makes summer that much better!
So what's the best way to enjoy your favorite vegetables during the summer months? How about baking them up in a loaf of bread? But not just any bread. Oh no, we're talking about a warm, delicious, gluten-free, paleo friendly slice of Coconut Flour bread! That's right, bread the whole family can enjoy!
We took our amazing, and often overlooked Freeze Dried Zucchini, combined with our versatile Organic Coconut Flour, and created the perfect gluten-free bread, just in time (and maybe even a little early) for the harvest season! Get ready, it's time for Coconut Flour Zucchini Bread!
1/2 cup Coconut Oil, melted
2 tsp Apple Cider Vinegar
1 cup Honeyville Freeze Dried Zucchini
3/4 cup Honeyville Organic Coconut Flour
1/2 tsp Salt
1 Tbsp Thyme
1/2 tsp Garlic Powder
1 tsp Baking Soda
Preheat oven to 350 degrees.
In a large bowl, whisk together eggs, coconut oil, apple cider vinegar, and zucchini.
In a separate medium bowl, combine coconut flour, salt, thyme, garlic powder, and baking soda, and whisk together.
Combine wet and dry ingredients and mix together until a thick dough forms.
In your USA Pan Small Loaf Pan, lined with parchment paper, evenly distribute bread dough.
Bake at 350 degrees for 50-60 minutes. Remove from pan by lifting parchment paper, and let cool completely on a wire rack before serving.
Get ready, this bread is not your typical loaf of zucchini bread. With a more savory than sweet taste, each slice gives you the right amount of flavor and texture that you simply can't find anywhere else. Enjoy it warm with melted butter, or even melt some cheese on top for the perfect slice of toast. Whatever you choose, you're sure to love this delicious dish.
Why wait for harvest time. With our Freeze Dried Zucchini, there's no reason why you can't enjoy a slice of this paleo heaven today!