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Oct 19, 2016

Chai Spiced Zucchini Bread with Cardamom + Vanilla Bean Glaze {dairy +gluten free}

There isn't much I love more than relaxing on a cool fall morning with a steaming cup of coffee and a slice of freshly baked bread for breakfast. Whether it's pumpkin bread, banana bread, or this amazing cinnamon apple bread, I don't discriminate. I just love the slightly sweet, but mostly spicy and comforting fall flavors. 

That's why, when I was given the opportunity to participate in a bake-off hosted by Simply Organic and Go Dairy Free, I jumped at the chance and knew exactly what I would make. I knew that using flavors like cardamom, cinnamon, ginger, and nutmeg that make the perfect Chai Spice blend would be fantastic in a warm zucchini bread. 

Simply Organic and Go Dairy Free have teamed up with 10 talented food bloggers and authors who will create sweet and savory recipes that are filled with flavor, but fit for dairy-free and other special diet needs. To enjoy more recipes from Simply Organic, follow the hashtag #OrganicMoments. To follow this event, vote, enter to win prizes, and find more exclusively dairy-free recipes, visit http://www.godairyfree.org/news/simply-organic-bake-off.

Chai Spiced Zucchini Bread with Cardamom + Vanilla Bean Glaze {dairy + gluten free}

Makes one regular loaf or three 1lb. loaves
  • 2 cups gluten free all purpose flour
  • 3/4 cup hazelnut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 3/4 tsp cardamom
  • 3/4 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1 cup dairy free milk 
  • 1 Tbsp apple cider vinegar
  • 2 eggs
  • 1 cup finely grated zucchini 
  • 1 cup brown sugar
  • 1 Tbsp coconut oil (melted)
  • 2 tsp vanilla extract
Cardamom + Vanilla Bean Glaze:
  • 2/3 cup powdered sugar
  • 1 Tbsp dairy free milk
  • 1 vanilla bean, scraped
  • 1/4 tsp cardamom
Preheat oven to 375 degrees. Spray loaf pan(s)* with non-stick spray. 

In a medium mixing bowl, whisk together the gluten free flour, hazelnut flour, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, nutmeg, and salt.

In a large mixing bowl, combing the dairy free milk, apple cider vinegar, eggs, and brown sugar. Once combined, add the melted coconut oil and vanilla extract. Fold in the grated zucchini. 

Add the dry ingredients to the wet ingredients and mix just until combined. Pour batter into prepared loaf pan(s) and place in the oven. Bake until the center is set. (If using 1 lb. loaf pans, bake for 30-35 minutes. For a full-sized loaf pan, bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.)

Remove from oven and allow to cool on a wire rack. While the bread is cooling, prepare the glaze by combining all glaze ingredients in a small saucepan over low heat. When the glaze is warm, dip the top of each loaf into it and set back on the wire rack to allow the glaze to set up. Slice and serve warm.

*I like to use three 1 lb. loaf pans so that I can enjoy one now and freeze the other two for later. 

I received free product in exchange for this post. As always, all opinions expressed here are my own. 

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