Gluten-Free Zucchini Bread with Walnuts & Currants

Product

Zucchini comes into its own at summer’s end, making it the perfect time to whip up a loaf of zucchini bread. Our healthier version is gluten free, grain free, and dairy free, with walnuts and currants to add a little extra texture, flavor, and nutrition. Enjoy toasted for breakfast slathered with buttery spread and jam or, if dairy is no issue, with a schmear of cream cheese!

8
  Natural Grocers® Brand Organic Extra-Virgin Unrefined Coconut Oil , to grease the pan
1⁄2 cup Natural Grocers Brand Bulk Currants
2 cups Natural Grocers Brand Gluten Free All-Purpose Flour
1 teaspoon baking soda
3 large Natural Grocers Brand Organic Pasture-Raised Eggs
1⁄2 cup Natural Grocers Brand Organic Applesauce
4 tablespoons Natural Grocers Brand Organic Grade A Dark Maple Syrup
1 tablespoon Natural Grocers Brand Organic Apple Cider Vinegar
  1 ½ cups organic grated zucchini, (skin on), liquid squeezed out (from about 2 small zucchini)
1⁄2 cup Natural Grocers Brand Bulk Organic Walnut Halves and Pieces
Natural Grocers Brand Bulk
1 teaspoon baking Powder
1 teaspoon organic ground cinnamon
1⁄2 teaspoon real brand salt
Optional for serving
  Natural Grocers Brand Organic Plant Based Buttery Spread , or butter
  organic cream cheese
  organic goat cheese, (e.g., chevre)

1. Preheat the oven to 375°F and grease a loaf pan with coconut oil.

2. Add the currants to a small bowl and cover with boiling, or very hot, water and allow to soak.

3. In a large bowl, mix the flour, baking soda, baking powder, cinnamon, and salt.

4. In a separate large bowl, mix the eggs, applesauce, maple syrup, vinegar, and zucchini.

5. While continuing to mix the wet ingredients, slowly add the dry ingredients, mixing very well for at least 3 minutes. Drain the currants and fold into the batter along with the walnuts, then transfer the batter into the greased loaf pan.

6. Place on middle rack in the oven and bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.

7. Turn off the oven, allowing the bread to sit for 5 minutes in the oven, then remove the pan and place on a wire rack for 20 minutes. Remove the bread from the pan and cool completely on the wire rack. Note: Completely cooling gluten-free bread before cutting helps maintain a fluffy texture.