Healthy Lentil and Zucchini Bread: A Gluten-Free, Sugar-Free Wonder

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Healthy Lentil and Zucchini Bread

I’m excited to share this innovative bread recipe that replaces traditional flour with protein-rich lentils. This nutritious loaf is perfect for those following gluten-free, sugar-free, or yeast-free diets, while still delivering wonderful texture and flavor.

Why Lentil Bread?

This bread revolutionizes traditional baking by using lentils as its base, offering a protein-rich, fiber-packed alternative that’s naturally gluten-free. The addition of zucchini adds moisture and nutrients, while psyllium husk and flaxseeds provide structure and healthy fats.

Preparation Overview

  • Soaking Time: 1-2 hours
  • Prep Time: 15 minutes
  • Baking Time: 40-50 minutes
  • Total Time: ~3 hours
  • Servings: 1 loaf (12 slices)
  • Difficulty Level: Easy

Ingredients

Base

  • 200g dried lentils
  • 75ml water
  • 2 tablespoons olive oil
  • 1 small red onion, finely chopped
  • 100g grated zucchini
  • Salt to taste

Binding Agents

  • 20g flaxseeds, plus extra for topping
  • 20g psyllium husk
  • 2 teaspoons baking powder (divided)
  • 1 teaspoon apple cider vinegar

For the Pan

  • 1-2 teaspoons vegetable oil for greasing

Detailed Instructions

Step 1: Lentil Preparation

  1. Rinse 200g lentils thoroughly
  2. Cover with water and soak for 1-2 hours
  3. Drain and rinse again
  4. Blend with 75ml water until smooth

Step 2: Vegetable Integration

  1. Finely chop red onion
  2. Grate zucchini
  3. Mix vegetables into lentil paste
  4. Add olive oil and salt

Step 3: Binding Elements

  1. Grind 20g flaxseeds in coffee grinder
  2. Add to mixture
  3. Incorporate psyllium husk
  4. Add 1 teaspoon baking powder
  5. Mix in apple cider vinegar
  6. Add remaining baking powder

Step 4: Baking

  1. Preheat oven to 180°C (350°F)
  2. Grease loaf pan
  3. Pour batter into pan
  4. Sprinkle top with whole flaxseeds
  5. Bake 40-50 minutes until golden

Pro Tips for Success

  • Use any variety of lentils except red (they’re too soft)
  • Squeeze excess moisture from grated zucchini
  • Let bread cool completely before slicing
  • Store in airtight container or slice and freeze

Nutrition Information (per slice)

  • Calories: 120
  • Protein: 7g
  • Fiber: 6g
  • Healthy Fats: 4g
  • Carbohydrates: 15g
  • Iron: 15% DV
  • Potassium: 8% DV
  • Magnesium: 10% DV

Storage Instructions

  • Room Temperature: 2-3 days in airtight container
  • Refrigerated: Up to 1 week
  • Frozen: Up to 3 months (slice before freezing)

Serving Suggestions

  • Toast and top with avocado
  • Use as sandwich bread
  • Serve with soup or stew
  • Perfect for breakfast with nut butter
  • Excellent base for open-faced sandwiches

Variations

  • Add herbs like rosemary or thyme
  • Include seeds like sunflower or pumpkin
  • Add grated carrot instead of zucchini
  • Include garlic for extra flavor
  • Add dried herbs or spices

Troubleshooting Tips

  • If too wet: Add more psyllium husk
  • If too dry: Add water gradually
  • If dense: Check baking powder freshness
  • If crumbly: Increase psyllium husk slightly

This innovative lentil bread is not just a gluten-free alternative – it’s a nutritious, delicious bread that stands on its own merits. Perfect for health-conscious bakers, this recipe proves that dietary restrictions don’t mean sacrificing great bread. The combination of lentils, vegetables, and seeds creates a satisfying loaf that’s as nutritious as it is tasty.