Savory Zucchini Nigella Bread
Time of year to bring out all those zucchini recipes for the ever-abundant Northwest harvest. How about this savory quick bread recipe? It has all the lingering umami flavor of the Parmigiano-Reggiano cheese highlighted by the robust flavor of nigella seeds cloaked in a lovely zucchini-moist loaf.
Onward:
Nigella seeds are often referred to as black cumin but have a flavor profile closer to onion seeds. They form large pod-heads full of black seeds on a beautiful garden plant that is in the buttercup family. Their health benefits range from heart-healthy, anti-carcinogenic, weight loss, controlling blood pressure, easing joint pain, managing diabetes, to strengthening immunity. Why not throw a garden party and serve this delightful bread? Be sure to toast everyone’s health!
12 servings
A 9x5 inch loaf of bread
INGREDIENTS:
1 tablespoon room temperature butter (+ Paleo flour for dusting)
3 cups zucchini, grated (1 large or 2 small zucchini)
2 ¼ cups Paleo flour
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon nigella seeds
2 teaspoons Swerve Confectioner’s sweetener (or sugar)
1 teaspoon salt
1 cup Parmigiano-Reggiano cheese, grated
3 large eggs, beaten
1/3 cup sour cream
4 ounces melted butter
DIRECTIONS:
Preheat the oven to 375°F. Coat a 9x5 inch loaf pan with the room temperature butter and lightly dust with Paleo flour. Place the zucchini in double-layered cheesecloth or kitchen towel and squeeze the excess liquid out as much as possible.
Whip together the Paleo flour, baking powder, baking soda, nigella seeds, sweetener, and salt together in a mixing bowl. Toss the cheese in the flour mixture and coat.
In another mixing bowl, whip the eggs, sour cream, and melted butter together until smooth. Add the dry zucchini.
Stir the wet ingredients into the dry flour ingredients. Do not overmix. Place in the loaf pan and then into the preheated oven.
Bake until a toothpick inserted into the center comes out clean, about one hour or slightly more. Remove to a wire rack and cool in the pan for ten minutes. Turn out of the pan onto the rack and cool completely before slicing.
Note: If you wish to make Paleo flour sift together three parts fine almond flour, two parts tapioca flour, and one part coconut flour. Sift several times. Discard any large particles.
Savory Zucchini Nigella Bread
Ingredients:
- 1 tablespoon room temperature butter (+ Paleo flour for dusting)
- 3 cups zucchini, grated (1 large or 2 small zucchini)
- 2 ¼ cups Paleo flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon nigella seeds
- 2 teaspoons Swerve Confectioner’s sweetener (or sugar)
- 1 teaspoon salt
- 1 cup Parmigiano-Reggiano cheese, grated
- 3 large eggs, beaten
- 1/3 cup sour cream
- 4 ounces melted butter
Instructions:
- Preheat the oven to 375°F. Coat a 9x5 inch loaf pan with the room temperature butter and lightly dust with Paleo flour. Place the zucchini in double-layered cheesecloth or kitchen towel and squeeze the excess liquid out as much as possible.
- Whip together the Paleo flour, baking powder, baking soda, nigella seeds, sweetener, and salt together in a mixing bowl. Toss the cheese in the flour mixture and coat.
- In another mixing bowl, whip the eggs, sour cream, and melted butter together until smooth. Add the dry zucchini.
- Stir the wet ingredients into the dry flour ingredients. Do not overmix. Place in the loaf pan and then into the preheated oven.
- Bake until a toothpick inserted into the center comes out clean, about one hour or slightly more. Remove to a wire rack and cool in the pan for ten minutes. Turn out of the pan onto the rack and cool completely before slicing.
Notes:
Calories
204.08Fat (grams)
16.88Sat. Fat (grams)
8.44Carbs (grams)
9.84Fiber (grams)
2.19Net carbs
7.65Sugar (grams)
2.01Protein (grams)
6.45Sodium (milligrams)
549.94Cholesterol (grams)
80.26