Zucchini Bread with Fennel Seeds and Pistachios Recipe

This delicious Zucchini bread features chopped Pistachios, two types of Squash, three types of flours, and fennel seeds to make it yummy. You can have it for snacking and also for nice breakfast.

INGREDIENTS

• 1/4 cup raw chopped Pistachios
• 2 tablespoons ground flax seeds
• 6 tablespoons hot water
• 1 pound zucchini and yellow summer squash, (about 2 medium, or 3 small)
• 2 teaspoon fennel seeds
• 1/2 cup almond flour
• 1/4 cup plain non-dairy yogurt
• 1 cup quinoa flour
• 3/4 cup brown rice flour
• 1 tablespoon apple cider vinegar
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons coconut oil
• 1/4 cup tapioca starch

INSTRUCTIONS

1. Heat the oven to 350degree. Oil and flour the bottom and sides of a 8 1/2 by 4 1/2-inch loaf pan.
2. Shred the mixture of Zucchini and yellow squash on the large holes of a box grater and then transfer to a fine-mesh strainer set over a bowl. Allow to drain for 20-30 minutes.
3. Meanwhile, mix the ground flax seeds with the hot water in a small dish and set aside to form a thick slurry.
4. In a medium bowl, whisk the flours, baking powder, baking soda, salt, cinnamon, allspice, fennel seeds, half the pistachios, and 1/2 cup sugar together. Set aside.
5. After the zucchini has drained, squeeze it dry between several layers of paper towels. Mix the dried zucchini with the yogurt and apple cider vinegar in a small bowl. Set aside.
6. Beat the remaining 1/2 cup sugar and coconut oil with a whisk in a large bowl until light and fluffy. Add the flax slurry and incorporate well. Add half the flour mixture and half the zucchini mixture and mix until just incorporated. Add the remaining flour and zucchini and mix once more until the mixture just comes together.
7. Srape the batter into the prepared loaf pan and sprinkle the top with the remaining pistachios. Bake until the loaf is golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 55 minutes. Cool the bread in the pan for 10-15 minutes, then transfer the loaf to a wire rack. Serve warm or at room temperature - or once cool, slide into the fridge for a day or two, as the flavors really develop overnight.