Gluten-Free Zucchini Bread with Burrata and Thyme Roasted Grapes

Ingredients

• 1 1/2 cups shredded zucchini
• 1 cup almond flour
• 1/3 cup tapioca flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 3 eggs (beaten)
• 1/3 cup applesauce
• 3 tbsp maple syrup
• 1-2 cups grapes
• 1 tsp avocado oil
• 1 tsp fresh thyme leaves
• 1-2 balls of burrata

Method

1. Preheat your oven to 350 degrees.
2. Mix the dry zucchini bread ingredients together in a mixing bowl. In a separate mixing bowl, stir together the wet ingredients, then pour the wet ingredients into the dry ingredients and stir until you have a batter.
3. Squeeze the shredded zucchini in a nut milk bag or kitchen towel to remove the excess water, then fold the zucchini into the batter.
4. Pour the batter into a 9x4-inch loaf pan lined with parchment paper. Cook for 45-50 minutes, or until golden on top. Remove the zucchini bread from the oven and let cool for 15-20 minutes.50 min timer
5. Increase the oven temperature to 450 degrees fahrenheit.
6. Stir the grapes, thyme and oil together in a small mixing bowl, then pour onto a sheet pan. Roast the grapes for 8-10 minutes.10 min timer
7. To assemble, slice a piece of zucchini bread, add a slice of burrata and top with a spoonful of roasted grapes.