Zucchini, Green Onion and Cheddar Loaf (GF)
A one-bowl, quick to make, delicious, nutritious, savory gluten free loaf that is the perfect taste balance of zucchini, onion and cheddar. Serve slices plain or toasted (toasted is so yum!) with soup, stew, top with avocado and tomato, melt extra cheese on top or make a tuna melt!
Zucchini – technically a fruit but always treated as a veggie, zucchini contains many important vitamins, minerals, and antioxidants, has a high fiber content and a low calorie count, is rich in Vit B6, beneficial for blood glucose levels, Vit A, lutein and zeaxanthin all which are important for eye health, rich in potassium for heart health, and provides immune system support.
Green Onions / Scallions – the young onion before the bulb has a change to grow bigger, is a member of the allium family with other types of onions and garlic and are a healthy part of your diet. They reduce inflammation and have many therapeutic properties and guard against chronic diseases – they are heart healthy, blood sugar supporting, boost the immune system, lower cholesterol, contain fiber to keep your gut healthy, and help to prevent cancer.
Cheddar Cheese is a rich source of calcium, fat and protein. It also contains zinc and phosphorous and vitamins A and B12.
Kefir is a fermented milk product, with the consistency of and tanginess drinkable yogurt. It is made when special probiotics are introduced into milk and allowed to ferment the milk. Yogurt is made in a similar way but kefir has more probiotics. It is rich in calcium and protein and supports gut health. Kefir can be made with plant-based milks with coconut milk being a popular and simple to make DIY version.
As always, when you make this recipe, I would love to see your creation so please post a photo of your Zucchini, Green Onion and Cheddar Loaf goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 10 Minutes / Bake Time: 50-60 minutes / Makes: 1 loaf
Ingredients
1 Medium Zucchini – grated, to have 1 cup (a little more is ok too)
1 Cup Gluten Free Flour
1 Cup Oat Flour – simply whirl quick or large flakes oats in your food processor or blender until flour consistency
2 Tablespoons Coconut Sugar – alternate: brown sugar
1 Tablespoon Hemp Hearts
2 teaspoons Baking Powder
½ teaspoon Baking Soda
1 Cup Kefir – alternate: plain yogurt
1 Egg
3 Tablespoons Butter, melted – dairy or plant-based, or soft coconut oil (not liquid)
1 Cup Grated Cheddar
2 Green Onions - chopped
How It’s Made
Preheat your oven to 350°F.
Prepare your 9x5 loaf pan by lining it with parchment paper – overhanging so the loaf will be easy to remove when baked.
Grate the zucchini directly into a tea towel or 3 layers of paper towel. Wrap up the zucchini and squeeze to release the zucchini liquid. Continue to do this until you can only squeeze out drops of liquid. Set aside.
In a large bowl, whisk together the gluten free and oat flours, baking powder, baking soda, sugar and hemp hearts.
Make a well in the dry ingredients and add the kefir, melted butter and egg. Whisk the dry and wet together. The batter will be stiff.
Add the grated zucchini, cheese and onions You may need to switch to a sturdy spatula or wooden spoon as the whisk may not blend it together well.
Spoon and spread the batter into the prepared loaf pan. Smooth out the top.
Bake for 50 minutes and check for doneness – stick a sharp knife in the middle and if it comes out clean (a few crumbs are ok) then it is done and you can remove ti from the oven to cool. If there is still some wet batter on the knife, cook for another 5 minutes and check again. Cook in 5-minute increments until the loaf is done.
Let the loaf cool so it can set before slicing.
The loaf will keep on your counter for a couple of days and then pop it into the fridge to keep it longer.
Enjoy!
Note: If you do not follow a gluten free diet, you can simply use 2 cups all-purpose flour in place of the gluten free and oat flours.
