Gluten-Free Zucchini Bread

One of the many lessons quarantine has taught me is the importance of
s l o w I i n g d o w n ⌛️

In New York, life went by a mile a minute. Days whizzed by in what felt like seconds. Months went by in the blink of an eye.  Now, as @chaninicholas so aptly put it, I am finally finding myself moving at the pace of the earth   

The pace of the earth may be slower than we humans typically like to move, but she is deliberate. Eating the local, seasonal produce that she provides is one of the ways you can begin to tap into her power  it allows for you to connect with the land you are standing on and for your body to synch to the qualities of the ingredients that support you for the season

We are just at the beginning of zucchini season down in Georgia and you can taste it in the produce. Cooked zucchini is extremely easy to digest which makes it perfect for kapha season as we tend to have more of a tendency to feel fatigue after meal 

Ingredients:

• 2/3 cups coconut oil plus more for oiling 

• 2 cups spelt flour

• 2 1/2 tsp. baking powder

• 1 tsp. kosher salt

• 1/2 c. granulated sugar

• 1/2 c. packed brown sugar

• 1 large lemon

• 2 large eggs, at room temp or 2 flax eggs

• 12 oz. zucchini, coarsely grated (about 21/2 cups)

• 1 c. walnuts, toasted and chopped

• 2 tbsp. white toasted sesame seeds

Instructions:

• Heat oven to 350°F. Oil 8x6 pan

• In large bowl, whisk together flour, baking powder, and salt.

• In second bowl, combine sugars, then finely grate lemon zest on top. Rub zest into sugars with fingertips, breaking up any clumps of brown sugar. Add eggs and oil and whisk until smooth. Stir in zucchini, then flour mixture. Gently fold in walnuts.

• Pour batter into pan and sprinkle the top with sesame seeds and bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.