Gluten-Free Zucchini Bread with Burrata and Thyme Roasted Grapes
I’ve been hunkered down today getting this delicious (and in my dad’s words…”oh, this one’s a keeper!”) recipe done because I’ve got exciting plans this weekend. I’m driving to OC tomorrow to watch my niece and nephew, with a special trip planned for Sunday…I’m taking them to Catalina Island! Last Christmas, instead of giving my niece (who’s 11) and my nephew (who’s 9) the latest and trendiest toy, electronic game or article of clothing, I gave them a golden ticket…yes, a la Charlie and The Chocolate Factory. And on that golden ticket they were entitled to one day of adventures with Auntie Lisa (and hopefully some fun, memory-making experiences).
As a huge proponent of experiences over “things” and wanting them to have no fear traveling and exploring the world, I thought a day doing something that wasn’t “run of the mill” would be a blast. Thankfully, they agreed (and I guess I’m still cool enough to hang out with….though that could change in a few years!).
So Sunday will be a jam-packed day of adventures and I’ve rented a golf cart for a few hours to explore the island and hit the view points up on the cliffs. If you’re not familiar with Catalina, there’s really no cars on the island, so toodling around in a golf cart is what you do. And I’m sure the kids will love it. Then, we’ll probably do watersports, check out the historical casino, eat and well, just have some good ol fun before hopping on the evening return ferry.
This gluten-free zucchini bread is one that I’ve been baking for a while, but then realized it wasn’t yet on the website. A wee bit of an oversight. Not only is it gluten-free, but it’s also grain-free, paleo-friendly and moist as can be. The shredded zucchini is to thank for that. In fact, it’s so moist that you really can’t overcook it and dry it out (at least I haven’t yet), so heads-up it’s probably better to err on the side of really golden on top and cooked through.
Okay, so let’s talk about this burrata. If you like cheese and can do dairy, burrata is seriously a little spread of heaven. It’s soooo creamy. Then again, that’s what burrata is… a big ball of mozzarella stuffed with cream. Genius, eh? But if you don’t have burrata, you could also use ricotta or goat cheese and those would be just as delicious. I don’t do eat much dairy (that’s why there’s lots of dairy-free recipes on this website), but I do splurge every once in a while on high-quality cheese. Now, if you’re 100% dairy free you could make a cashew ricotta. In fact, if there’s interest in the cashew ricotta, I could whip up a recipe and maybe even a video. It’s quite tasty (even for those who do eat cheese). What do you think?
Putting it all together…you’ve got delicious and fresh gluten-free zucchini bread, creamy, spreadable burrata and then all you simply do is top that with grapes that have been roasted with a little oil and thyme. It’s a little bit sweet, a little bit savory and a whole lot of yum.
Enjoy!
PS – for an updated version of this recipe, make sure to check out my Paleo Zucchini Bread.
Gluten-Free Zucchini Bread with Burrata and Thyme Roasted Grapes
from votes Prep: 30 minutes Cook: 1 hour 30 minutes Total: 2 hours Servings: 8 slices PrintPinReviewSaveSaved
Description
This gluten-free zucchini bread (also grain-free, paleo) is topped with burrata and thyme roasted grapes for a delicious snack or small lunch.
Ingredients
Zucchini Bread
1.5 cups shredded zucchini1 cup almond flour1/3 cup tapioca flour1/4 cup coconut flour1 tsp baking soda1 tsp cinnamon1/2 tsp salt3 eggs, beaten1/3 cup applesauce3 tbsp maple syrup
Other Ingredients
1-2 cups grapes1 tsp avocado oil1 tsp fresh thyme leaves1-2 balls of burrata
Instructions
Preheat your oven to 350 degrees.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.Squeeze the shredded zucchini in a nut milk bag or kitchen towel to remove the excess water, then fold the zucchini into the batter.Pour the batter into a 9×4-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.Increase the oven temperature to 450 degrees fahrenheit.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.To assemble, slice a piece of zucchini bread, add a slice of burrata and top with a spoonful of roasted grapes.
Nutrition
Calories: 182kcal | Carbohydrates: 20g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 337mg | Potassium: 143mg | Fiber: 3g | Sugar: 9g | Vitamin A: 150IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1.2mg Course: Snack Cuisine: American Keyword: gluten free zucchini bread
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