Sunday Dinner: Zucchini Blender Bread

From both parents, I got the “hugging” gene. My late husband Ed did not get such a gene from either parent.

When both sets of my aunts, uncles, cousins, etc., met, it would take 10 minutes or more for everyone to be hugged at least once. Even if they had not seen each other in a year, when my Ed’s family met, it was, “Hi, how are you doing?”

We have a hugging church. (Well, most of us.) Sometimes we hug twice: once when we see each other in Sunday school, and again in the sanctuary. We try not to scare visitors by hugging them too quickly on their first couple of visits.

So, because I don’t know about her hugging attitude, each year at her annual visit I meet Lisa MacElderry at my door with a smile and a “Hi! Nice to see you again.”

Lisa works with the USDA animal service and visits the farm each fall to see the animals displayed at the family’s Corn Maze to be sure they are healthy and well-cared-for. (They are.) This year, as we looked at the rabbit cage, one of the four rabbits hopped to a corner of the cage, lay down, closed its eyes, and, I thought, went into cardiac arrest. It stayed there about 30 seconds, then hopped up. Lisa suggested we put a bucket or box in the cage for a safe haven. (We did.)

After Lisa had completed her inspection and written her report, we talked about her zucchini bread recipe she shared. When you bake this, you’ll be glad she did. It’s a gluten-free recipe, meaning it has no grain such as corn, wheat, oats, etc., in it. You may be hesitant to try this, but the baked loaf is really good.

Lisa and Robert MacElderry

Lisa and Robert MacElderry

Lisa and her husband, Robert, a physical therapist, have been members of Friendship Baptist Church in Lugoff since 2004 and are involved in many of the activities there. The current pastors are Rev. Matt Galloway, who has led the church since 2000, and youth pastor Rev. Jack Hair. Friendship is part of Kershaw Baptist Association, where Rev. Ron Underwood serves as associational missionary.

Lisa is a pleasant person. I think next year I shall hug her. In the meantime, I thank her for the recipe, one you will like because it tastes good and has only good stuff in it. When I baked it, I added pecans; next time, I shall add more of the optionals she suggested. You’ll enjoy this tasty bread anytime, but especially for a late breakfast with coffee on Saturday morning while you are planning your menu for … Sunday Dinner.

Zucchini Blender Bread

1 medium zucchini, cut in half and scraped out with a spoon, then cut into chunks
4 eggs
14 pitted dates
1⁄4 cup melted butter, ghee, or coconut oil
1 teaspoon pure vanilla extract
1⁄2 cup coconut flour
1 tablespoon cinnamon
1 teaspoon baking soda
1 tablespoon apple cider vinegar
1⁄4 teaspoon sea salt
Optional add-ins: 1⁄3 cup chocolate chips, walnuts, or any other nuts or seeds

Preheat oven to 350 degrees.

Add zucchini chunks, dates, eggs, butter, and vanilla to a blender and blend until smooth.

Choice: Add the following in the blender or pour into mixing bowl and add the coconut flour, cinnamon, baking soda, apple cider vinegar and sea salt. Blend once again until thoroughly mixed.

If you are using any add-ins, add them to the batter now and briefly stir.

Pour into regular-sized well-greased (or parchment-lined) loaf pan and bake for 40-60 minutes. Enjoy!

Have a recipe? sundaydinner@baptistcourier.com