Banana bread and sourdough have had a moment in kitchens everywhere as of late, but we're giving a nod to the zucchini variety thanks to Emilie Blanchard's incredible recipe.
Cooking has been a longtime love of Lyndsey's and was in large part was inspired so much of The Avenue, a place to curate the objects and sentimental pieces that make mealtime special.
But, we by no means claim to be professional cooks or bakers, so we're calling on the experts to show us their best tricks in the kitchen, recipes in their box and table setting secrets.
First up is Emilie Blanchard of Tasty as Fit, a lifestyle blog and brick-and-mortar eatery based in Columbia, South Carolina specializing in real food that is also really, really good.
SHOP EMILIE'S AVENUE EDIT
Shop Emilie's top, mixing bowl and measuring cups.
This mama-to-be has a bubbly energy that's contagious through her Instagram and her vibrant smoothie bowls and creative salads mirror her joyful spirit and reflect her passion for sharing nourishing recipes for all to enjoy.
We came in to supply her with some tools to make the baking process feel a little more special: a set of pink mixing bowls, splatter paint measuring cups and our favorite top of the season in this cheerful buttercup yellow. Shop it all here.
With these essentials, she whipped up her dough-ey zucchini bread into muffins with a perfectly crisp top, which are totally naturally sweetened, and we're thrilled to share the recipe with all of you.
BEST EVER ZUCCHINI BREAD
by Emilie Blanchard of Tasty as Fit
- 1 cup blanched almond flour
- 1 cup brown rice flour
- ½ cup gluten free oat flour
- 2 tbsp arrowroot powder
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp sea salt
- 1/8 tsp clove
- 2 flax eggs ( 2 tbsp flax meal + 4 tbsp water )
- ½ cup unsweetened applesauce
- 1 medium zucchini finely grated ( I used a zester ), measures about ½ cup once liquid all squeezed out
- ¼ cup + 2 tbsp honey ( sub maple syrup if vegan)
- 1.5 tsp vanilla
- 1 tsp apple cider vinegar
- Preheat oven to 375 F and line a loaf pan with parchment paper. In a small bowl mix your flax eggs and set aside.
- In a mixing bowl add all of your dry ingredients, whisk and set aside.
- Using a cheese cloth or thin dish rag squeeze all liquid out of grated zucchini. Once all water is squeezed out, add to a large mixing bowl. Add your applesauce and honey. When flax egg is ready add in with wet ingredients. Whisk until all combined.
- Slowly add your dry ingredients into your wet, folding batter until everything is combined. DO NOT OVERMIX. Now add in apple cider vinegar, and mix in.
- Pour batter into loaf pan and bake for 33-35 minutes, or until top is golden brown and a toothpick comes out clean.
- When ready allow bread to cool COMPLETELY before slicing. When cooled, slice and serve! Save in a sealed container in refrigerator for optimal freshness!
We're baking these fresh for our families over the Fourth weekend for a rise and shine treat and guarantee they won't last long. See more of Emilie's recipes on her site, follow along on Instagram here and shop her Avenue edit below.