Zucchini Olive Bread - Bravabod
Recipes

Zucchini Olive Bread

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 55" (plus chill time)

This Olive Bread is fluffy and tender with a satisfyingly crunchy crust and no grains required. The secret ingredient here is shredded zucchini. It adds moisture and texture, without affecting the flavor. Feel free to make these into round rolls rather than a long loaf, cooking for a bit less time if you do so. The tarragon-butter brushed on top before baking makes it extra delicious. This bread is a spinoff of another favorite, Gluten-Free Mediterranean Bread.

How To MakeDiet Type: Classic

liked this

Freeze For 3 months

Best by 3-5 days refrigerated


Shopping List
    Bread
  • 200 grams cassava flour
  • 125 grams plain Greek yogurt
  • 50 grams light olive oil
  • 33333333/100000000 cup pitted olives, roughly chopped (plus extra for topping)
  • 1 medium zucchini
  • 2 eggs
  • 2 teaspoons dried tarragon
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • pepper, to taste Tarragon Butter
  • 2 tablespoons butter, melted
  • 1 teaspoon dried tarragon

Instructions
  1. Step 1: Preheat oven to 350°F. Line a baking sheet with greased parchment paper.
  2. Step 2: Shred the zucchini using a box grater on the side normally used for cheese. You should have 1 cup's worth of grated zucchini. Set aside.
  3. Step 3: Make the tarragon butter by combining the melted butter and tarragon together in a small bowl. Set aside.
  4. Step 4: Combine all bread ingredients, except the olives, in a large mixing bowl or food processor. Careful not to over-mix, or it will be chewier. It will be ready when a dough consistency just comes together and no large lumps remain. Mix the olives gently into the dough.
  5. Step 5: Place the dough on a lightly floured surface. Shape the dough into 1 long roll(s) (see pictures for details). The dough will not rise like typical yeasted bread, so make it about 3 inches tall.
  6. Step 6: Place the bread onto the baking sheet. Brush half of the melted tarragon-butter over the bread until the top and sides are shiny.
  7. Step 7: Bake for 35 to 40 minutes. Cooking time will vary depending on the size of the bread. It will be done when it's lightly golden and firm to the touch. The top will crack slightly, like traditional bread.
  8. Serve: Transfer the bread to a cooling rack and brush with the remaining tarragon-butter. Once cooled, slice and enjoy. Any leftovers freeze well.
Nutrition

This Olive Bread is fluffy and tender with a satisfyingly crunchy crust and no grains required. The secret ingredient here is shredded zucchini. It adds moisture and texture, without affecting the flavor. Feel free to make these into round rolls rather than a long loaf, cooking for a bit less time if you do so. The tarragon-butter brushed on top before baking makes it extra delicious. This bread is a spinoff of another favorite, Gluten-Free Mediterranean Bread.

How To MakeDiet Type: Paleo

liked this

Freeze For 3 months

Best by 3-5 days refrigerated


Shopping List
    Bread
  • 200 grams cassava flour
  • 125 grams plain non-dairy yogurt (thick Greek-style, Note 1)
  • 50 grams light olive oil
  • 33333333/100000000 cup pitted olives, roughly chopped (plus extra for topping)
  • 1 medium zucchini
  • 2 eggs
  • 2 teaspoons dried tarragon
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • pepper, to taste Tarragon Butter
  • 2 tablespoons grass-fed butter, melted
  • 1 teaspoon dried tarragon

Instructions
  1. Step 1: Preheat oven to 350°F. Line a baking sheet with greased parchment paper.
  2. Step 2: Shred the zucchini using a box grater on the side normally used for cheese. You should have 1 cup's worth of grated zucchini. Set aside.
  3. Step 3: Make the tarragon butter by combining the melted butter and tarragon together in a small bowl. Set aside.
  4. Step 4: Combine all bread ingredients, except the olives, in a large mixing bowl or food processor. Careful not to over-mix, or it will be chewier. It will be ready when a dough consistency just comes together and no large lumps remain. Mix the olives gently into the dough.
  5. Step 5: Place the dough on a lightly floured surface. Shape the dough into 1 long roll(s) (see pictures for details). The dough will not rise like typical yeasted bread, so make it about 3 inches tall.
  6. Step 6: Place the bread onto the baking sheet. Brush half of the melted tarragon-butter over the bread until the top and sides are shiny.
  7. Step 7: Bake for 35 to 40 minutes. Cooking time will vary depending on the size of the bread. It will be done when it's lightly golden and firm to the touch. The top will crack slightly, like traditional bread.
  8. Serve: Transfer the bread to a cooling rack and brush with the remaining tarragon-butter. Once cooled, slice and enjoy. Any leftovers freeze well.

Recipe Notes

Note 1: Use a thick, almost Greek-style non-dairy yogurt here. I have had success using COYO yogurt. Another dairy-free plain yogurt may be used, but should be strained overnight to remove excess liquid. An equal amount of coconut cream from a can of full-fat coconut milk be be used as well. To do so, chill the can in the refrigerator overnight and scoop out just the cream inside, not the liquid.

Nutrition

This Olive Bread is fluffy and tender with a satisfyingly crunchy crust and no grains required. The secret ingredient here is shredded zucchini. It adds moisture and texture, without affecting the flavor. Feel free to make these into round rolls rather than a long loaf, cooking for a bit less time if you do so. The tarragon-butter brushed on top before baking makes it extra delicious. This bread is a spinoff of another favorite, Gluten-Free Mediterranean Bread.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3 months

Best by 3-5 days refrigerated


Shopping List
    Bread
  • 200 grams cassava flour
  • 125 grams plain non-dairy yogurt (thick Greek-style, Note 1)
  • 50 grams light olive oil
  • 33333333/100000000 cup pitted olives, roughly chopped (plus extra for topping)
  • 1 medium zucchini
  • 4 tablespoons aquafaba (Note 2)
  • 2 teaspoons dried tarragon
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • pepper, to taste Tarragon Butter
  • 2 tablespoons plant-based butter, melted
  • 1 teaspoon dried tarragon

Instructions
  1. Step 1: Preheat oven to 350°F. Line a baking sheet with greased parchment paper.
  2. Step 2: Shred the zucchini using a box grater on the side normally used for cheese. You should have 1 cup's worth of grated zucchini. Set aside.
  3. Step 3: Make the tarragon butter by combining the melted butter and tarragon together in a small bowl. Set aside.
  4. Step 4: Combine all bread ingredients, except the olives, in a large mixing bowl or food processor. Careful not to over-mix, or it will be chewier. It will be ready when a dough consistency just comes together and no large lumps remain. If it seems a little dry, add in 1 more tablespoon of aquafaba. Mix the olives gently into the dough.
  5. Step 5: Place the dough on a lightly floured surface. Shape the dough into 1 long roll(s) (see pictures for details). The dough will not rise like typical yeasted bread, so make it about 3 inches tall.
  6. Step 6: Place the bread onto the baking sheet. Brush half of the melted tarragon-butter over the bread until the top and sides are shiny.
  7. Step 7: Bake for 35 to 40 minutes. Cooking time will vary depending on the size of the bread. It will be done when it's lightly golden and firm to the touch. The top will crack slightly, like traditional bread.
  8. Serve: Transfer the bread to a cooling rack and brush with the remaining tarragon-butter. Once cooled, slice and enjoy. Any leftovers freeze well.

Recipe Notes

Note 1: Note 1: Use a thick, almost Greek-style non-dairy yogurt here. I have had success using COYO yogurt. Another dairy-free plain yogurt may be used, but should be strained overnight to remove excess liquid. An equal amount of coconut cream from a can of full-fat coconut milk be be used as well. To do so, chill the can in the refrigerator overnight and scoop out just the cream inside, not the liquid.

Note 2: Aquafaba is the starchy liquid found in cans of beans. In baking, it can act as a great egg substitute. Every 1 (15-ounce) can of chickpeas or white beans will hold between 8 to 12 tablespoons of aquafaba.

Nutrition

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Zucchini Olive Bread

PT55M 200 grams cassava flour 125 grams plain Greek yogurt 50 grams light olive oil 33333333/100000000 cup pitted olives, roughly chopped (plus extra for topping) 1 medium zucchini 2 eggs 2 teaspoons dried tarragon 2 teaspoons baking powder 1/2 teaspoon sea salt pepper, to taste 2 tablespoons butter, melted 1 teaspoon dried tarragon Gluten Free Paleo Vegan 10 Servings Ingredients:

10 Servings

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