Zucchini Bread with Icing

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
One loaf

This zucchini bread is made with  xanthan gum, gluten-free baking powder, quinoa flakes, ground flaxseeds and almond milk, which makes it a perfect option for gluten-free diners.

Ingredients

Bread
11/2 cup all-purpose gluten-free flour
1 tsp. baking soda
1 tsp. gluten-free baking powder
1 tsp. xanthan gum
1 cup quinoa flakes
1/2 tsp. nutmeg
1/4 cup ground flaxseeds
1/2 cup unsweetened almond milk
1 large Omega-3 egg
3/4 cup Swerve
1/4 cup extra virgin coconut oil, melted
1/2 cup agave
2 droppers Liquid Stevia Lemon Drops
1 cup zucchini, finely shredded
1/2 cup walnuts, chopped

Icing
3/4 cup confectioners’ Swerve
2 tsp. unsweetened almond milk
1 dropper Liquid Stevia Vanilla Crème
2 tsp. light agave

Steps

1. For bread: Preheat oven to 350°F. Spray oil on an 8x4x2-in. loaf pan. Line pan with parchment paper and set aside.

2. Sift together flour, baking soda, baking powder, xanthan gum, quinoa flakes and nutmeg and set aside. In small bowl, combine ground flaxseeds with almond milk and set aside. In stand-up mixture, add egg, Swerve, melted coconut oil, agave and liquid Stevia and mix well. Add shredded zucchini and mix until well combined. Stir in walnuts.

3. Slowly add dry mixture to wet mixture until just combined. Allow batter to sit for 10 mins. while gluten-free flour and quinoa flakes soak up extra liquid.

4. Pour batter intro prepared loaf pan. Bake for 60 mins., or until wooden toothpick inserted into center comes out clean. Cool on wire rack for 10 mins. and remove from pan and cool completely on wire rack.

5. For icing: In stand-up mixer with paddle attachment, mix confectioners’ Swerve, almond milk, liquid Stevia and agave until well combined. Beat icing for 2 to 3 mins. until glossy.

6. Top zucchini bread with icing when cooled.

Recipe by Donald McCoy, St. Jude Children’s Research Hospital

More From FoodService Director

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

FSD Resources