Gluten-Free Zucchini Bread with Burrata and Thyme Roasted Grapes
This gluten-free zucchini bread (also grain-free, paleo) is topped with burrata and thyme roasted grapes for a delicious snack or small lunch.
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 cups shredded zucchini
- 1 cup almond flour
- 1/3 cup tapioca flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 eggs (beaten)
- 1/3 cup applesauce
- 3 tbsp maple syrup
- 1-2 cups grapes
- 1 tsp avocado oil
- 1 tsp fresh thyme leaves
- 1-2 balls of burrata
Instructions
- 1
Preheat your oven to 350 degrees.
- 2
Mix the dry zucchini bread ingredients together in a mixing bowl. In a separate mixing bowl, stir together the wet ingredients, then pour the wet ingredients into the dry ingredients and stir until you have a batter.
- 3
Squeeze the shredded zucchini in a nut milk bag or kitchen towel to remove the excess water, then fold the zucchini into the batter.
- 4
Pour the batter into a 9x4-inch loaf pan lined with parchment paper. Cook for 45-50 minutes, or until golden on top. Remove the zucchini bread from the oven and let cool for 15-20 minutes.
- 5
Increase the oven temperature to 450 degrees fahrenheit.
- 6
Stir the grapes, thyme and oil together in a small mixing bowl, then pour onto a sheet pan. Roast the grapes for 8-10 minutes.
- 7
To assemble, slice a piece of zucchini bread, add a slice of burrata and top with a spoonful of roasted grapes.