Here on Martha’s Vineyard we are fortunate to have the Island Grown Initiative, which includes Island Grown Schools and the Harvest of the Month Program. With their blessing, we’re sharing a Harvest of the Month recipe every Sunday.
This lovely gluten-free zucchini bread can be made with or without eggs, as the recipe contains sufficient leavening and moisture without them. And it’s dairy-free. Its delicate flavor and texture come from a secret ingredient: coconut milk.
From the Island Grown recipe archives, in English and Portuguese:
Serves 2-4. Can be made vegan by substituting olive or coconut oil for butter and omitting the cream.
No shucking required!