Alas more baking. Cannot be helped. Though Gluten Free options are more widely available these days, they do not hold a candle to gooey warm-out-of-the oven zucchini bread. AND it contains legitimate vegetables. This recipe, adapted from Michael McCamley's Gluten Free Baking, is a great basic, we have tried chocolate chip and cherry version, loaves studded with dried cranberries, all good. I plan to make a version with lemon and herbs and also with espresso.
The recipe makes two loaves.
The recipe makes two loaves.
Ingredients
3 eggs
1 cup of sugar (or brown sugar)
1 cup olive oil
2 cups sorghum flour
1 cup tapioca flour
1 tsp baking powder
1 tsp baking soda
2 tsp xanthan gum
2 medium zucchinis, shredded
Cardamom, nutmeg, cinnamon, whatever works
Goodies: chocolate chips, dried cranberries, chopped cherries, whatever strikes your fancy
Set the oven to warm to 325.
Shred the zucchini. Some recipes suggest letting zucchini drain of juice but skipping this step has not been an issue.
Right, then. Mix the dry ingredients, mix in eggs an oil (what DID one do before the Kitchenaid was invented?). Zucchini goes in next - somehow it makes the loaves moist but the shreds are almost undetectable in texture, weird, right? Next mix in the goodies and into the oiled loaf pans. The bread bakes for about 55-60 minutes.
Zuchinni bread is a little dense, working on that, but let me tell you, these do not last long!
And here is photographic evidence from a recent batch.
 |
| Shred, shred, shred. |
 |
| Chopped frozen cherries looked like a crime scene. |
 |
| Ready to go in the oven. |
 |
| Finished! The loafs disappeared quickly. |
