Gluten-Free Zucchini And Basil Pesto Seed Loaf Recipe
Gluten-free zucchini bread is not a prerequisite when it comes to eating healthy. But if you’re intolerant to it then this recipe is an added bonus. Like most people, I enjoy tucking into a warm, comforting piece of bread every so often knowing that I am still going to get a nutritional kick out of it. Bread is something that we all require in our diets at times.
Especially if you’re exercising a lot or expending large amounts of energy throughout your day. You require the carbohydrates to provide your body with energy stores. But, I am not just talking about any old carb. We’re speaking about the kind that is packed with fibre, whole grains, vitamins and minerals.
More importantly, if you’re going to indulge in some bread then it must taste really good too. That’s why this has to be one of my favorite, simplest bread recipes. Not only does it taste delicious, but it contains vegetables in it…and that’s amazing news to me since I am a vegetable freak!
Gluten-Free Zucchini And Basil Pesto Bread
Why gluten-free zucchini and basil bread?
One of my go-to vegetables is zucchini mainly because of its versatility. The vegetable has a mild taste and its consistency allows it to be used in both sweet and savory dishes. You’d never believe how many uses there are for it. Nowadays, creative cooks are preparing zucchini burger patties, pizza bases, oatmeal recipes, desserts, pasta dishes, smoothies and even pancakes.
The best part is it’s health benefits. Zucchini contains zero fat and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, as well as minerals, like potassium and manganese. Plus, the summer squash also contains antioxidant and anti-inflammatory phytonutrients.
Then, when it comes to herbs I will, given the chance, opt for basil. This is mostly because it’s flavor is so fresh and combines with most foods really easily, Once again, I love its flavorful versatility and when processed into fine pieces it makes a fine pesto paste. On top of its deliciousness are its incredible antioxidant and anti-bacterial properties. Basil is not only rewarding in your cooking but in your body too.
Researchers believe that basil can even help prevent cancer and reduce the symptoms of arthritis. The herb contains a wide range of essential oils, rich in phenolic compounds, and many other natural products including polyphenols like flavonoids and anthocyanins. Lastly, it may even help promote anti-ageing, reduce swelling and oxidative stress.
So, how’s that for a superpower gluten-free zucchini bread recipe?
The Power Ingredients
- 1 tbsp olive oil
- 300g zucchini grated
- 1/2 tsp dried oregano
- 3 tbsp basil pesto
- 1 cup almond flour (ground almonds)
- 60 ml psyllium husk
- 1/2 cup whole mixed seeds, (pumpkin, flax seeds, sunflower and sesame)
- 1/2 cup mixed seeds, ground in a processor until fine
- 10 ml baking powder
- 5 ml salt
- 1/4 cup parmesan cheese, finely grated
- 6 eggs
- 3/4 cup Greek yoghurt
- Freshly ground black pepper
- 2 tbsp mixed seeds, for finishing
This bread recipe makes one loaf and takes up to one hour and 20 minutes to prepare.
- Preheat the oven to 180 º C. You’ll need to grease the bread pan with a little bit of olive oil and line a 28cm bread pan with baking paper.
- Heat the olive oil in a pan and sauté the zucchini until all the water has evaporated. Season with salt, pepper and oregano.
- Combine the basil pesto and set aside to cool.
- In a large mixing bowl, combine the almond flour, husk, whole and ground seeds, baking powder, salt and Parmesan cheese.
- Add the eggs and Greek yoghurt to the dry ingredients and mix to combine.
- Lastly, add the cooled zucchini and stir through.
- Spoon the mixture into the prepared tin, top with a handful of seeds and bake for 55 -60 minutes until golden and cooked through.
Preparing your very own gluten-free zucchini and basil pesto bread is literally that simple!
Recipe credit to Food24.
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