Our love for The Healthy Chef Teresa Cutter knows no bounds.
The woman is a kitchen magician—she whips up delectable, seemingly indulgent (but secretly healthy) dishes out of the simplest ingredients. And in her newest cookbook, Healthy Baking, she reveals all of her secrets for making good-for-you cookies, cakes, pies, brownies, and pastries … but we think that Cutter really kills the game when it comes to her recipes for baking vegan, gluten-free breads.
One of our favorites? The slightly savory Olive Oil Zucchini bread loaf. It’s loaded with veggies (yay!) so you don’t feel bad going back for seconds or eating it with every. single. meal.
This recipe is one of my favorite ways to add vegetables into baking. Zucchini are low in carbohydrates, making this bread wonderfully moist and mouth-watering. I adore this bread lightly toasted and topped with smashed avocado or a little soft cheese like ricotta or goats curd.
2 cups zucchini, squeezed to eliminate excess moisture and tightly packed
4 organic eggs
1/4 cup of extra virgin olive oil, melted butter or ghee
4 cups almond meal
2 tablespoons white chia seeds
2 teaspoons of gluten-free baking powder
1 teaspoon of sea salt
Preheat the oven to 320°F. Combine zucchini, eggs and olive oil.
Add almond meal, chia seeds, baking powder and sea salt then mix until combined. Rest the bread batter for 15 minutes.
Spoon into a loaf tin lined with baking paper, and garnish the top with pumpkin seeds.
Bake for 1 hour until cooked through. Cool in the tin, then remove and enjoy.