Gluten-free zucchini bread with poppy seeds

Tip: tap a step to mark it as done.

1. Preheat the oven to 180 °C (350 °F). In a small bowl, stir the cashew milk and apple cider vinegar together thoroughly and let stand for 5 minutes.

2. In a medium bowl, mix the gluten-free flour, poppy seeds, salt, and baking powder. In a large bowl, whisk the eggs with the melted coconut oil and coconut sugar.

3. Stir in the lemon juice, soured cashew milk, and lemon zest until smooth. Squeeze as much liquid as possible from the grated zucchini, then stir it into the mixture.

4. Add the dry ingredients and mix thoroughly again. Pour the batter into a greased loaf pan and bake for 40–45 minutes, until a skewer inserted into the bread comes out clean.

5. How to make the glaze

   Melt the coconut butter and pour it into a small bowl. Add the honey and lemon juice and whisk until creamy.

6. Spread the glaze over the top of the baked bread while the bread is still warm. Let the glaze set before slicing and serving. Store leftover bread in an airtight container.

Tip: Use room-temperature eggs and cashew milk so the melted coconut oil does not solidify into lumps. Let the gluten-free bread cool completely before slicing, as it crumbles when warm.

This recipe was translated from the Slovak original: Bezlepkový cuketový chlieb s kokosovým olejom a makom