Lemon fennel loaf

I’ve made gluten-free zucchini bread at least a dozen times. But I didn’t have any zucchini and when I want to bake I want to bake, so I just substituted fresh fennel for the zucchini and added lemon because fennel already smells a little lemony. I crave fresh fennel pretty regularly so I’ve been keeping it on hand. Glad I am! I think as long as you’re substituting like for like, you should be good to go. And it worked! I just wish the fennel had come through more because it’s a lovely bright flavor. Think I’ll try it again with ground fennel seed.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s