Tromboncino, Dark Cherry, Chocolate Bread
This sweet Tromboncino squash bread with dark black dried cherries and bittersweet chocolate, is gluten free and always adaptable. I use dairy in this recipe, but of course the options are up to you. Remember every recipe is just a guideline. Be as creative as your heart desires and feel free to share your changes with me. I love to read and see what everyone else likes to do with my recipes to make them their own. I really hope you try this recipe; use any summer squash you have on hand and enjoy the journey.
Ingredients
2 cups Almond Flour
2 cups grain free paleo baking flour ( I use Bob's Red Mill)
2 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
1/2 teaspoon allspice
12 Tbsp. (1 1/2 sticks) unsalted butter, melted
1 1/2 cups coconut sugar
4 eggs
1/2 cup plain yogurt
2 Tbsp. lemon juice
3 cups shredded Tromboncino Squash (unpeeled) – or any summer squash you have on hand
1 cup soaked dry dark cherries drained and chopped
1 cup chopped bittersweet chocolate
1 teaspoon natural vanilla
Cooking Instructions
Before starting: Shred your squash.
Soak your cherries in a bit of warm water.
Chop your chocolate coarsely and set aside.
Lightly spray two 9x5 loaf pans with cooking spray. Preheat oven to 350°.
In a large mixing bowl, add the flours, baking powder, baking soda, salt, cinnamon, and allspice. Whisk together. Set aside.
In another large bowl, add the melted butter. Next add the sugar and whisk together to dissolve the sugar. Add the eggs, vanilla, yogurt, and lemon juice and whisk until combined.
Alternate adding some of the flour mixture and some of the shredded zucchini to the butter/sugar mixture, gently folding/stirring with a rubber spatula. I did this in three turns of flour and zucchini until all was gently stirred in. Add your chopped chocolate and cherries last and gently fold in. Be sure not to over mix.
Equally divide the batter between both loaf pans. You can use a food scale to make sure they're even for even baking times.
Bake at 375° until golden brown and a toothpick inserted into center comes out with crumbs only, no wet batter, about 50-60 minutes. Cool in pan on cooling rack for 10-15 minutes. Remove from pan and let cool on wire rack until cool. Once cool, slice and serve, or wrap with foil and keep on counter for serving. Or wrap well with foil and place in a freezer bag and freezer for up to 6 months.
*NOTE: I do not add any Xanthan gum to this recipe as I am not a fan. You can add a bit if you don't love the looser texture this recipe makes.
recipe adapted from: © Michelle @ MyGluten-freeKitchen.com
Nutrient Information
Amount Per Serving (24servings)
Calories 219
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 47mg
Sodium 339mg
Total Carbohydrate 24g
Dietary Fiber 2g
Sugars 13g
Protein 5g