Friday, August 1, 2014
I want to post this recipe before I do another vacation post. I've made a few different quick bread recipes that are GF and my favorite remains this pumpkin bread. However, it didn't seem like a summery treat to serve at my sister's bridal shower so I made the zucchini bread pictured above. It was good - passed as a "normal" bread and the texture was pretty moist. The original recipe called for chocolate chips (tossed first in a little cornstarch so they don't sink to the bottom) but I left them out. If you have lots of zucchini in your garden and have someone in your life who is gluten free, make this for them!
Gluten Free Zucchini Bread (makes 2 loaves)
adapted from Gluten Free on a Shoestring
3 cups high-quality all purpose gluten free flour mix
1 tsp. xanthan gum (if your mix doesn't already have it)
1 tsp. kosher salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. nutmeg
1 c. granulated sugar
1 c. packed light brown sugar
2.5 cups grated zucchini
1 ripe banana, peeled and mashed
1/2 c. vegetable oil
2 tsp. vanilla extract
Preheat your oven to 325 degrees. Grease 2 standard loaf pans.
In a large bowl, combine all the dry ingredients (including the sugars) and whisk to combine. Whisk until there aren't any lumps from the brown sugar.
In a separate bowl, place the zucchini, eggs, banana, oil, and vanilla and mix to combine well. Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix to combine. Divide the batter between two loaf pans and smooth the top with a wet spatula.
Bake for 40-60 minutes or until golden brown and a toothpick comes out clean. Remove from the oven and cool for about 30 minutes before removing from the pans and transferring to wire racks to cool completely before slicing.