Monday, August 25, 2008

Gluten-Free Zucchini Bread!

The veggie garden is going wild and it's zucchini time! And one of my very favorite things has always been zucchini bread. My grandma would make it every summer. I couldn't find grandma's recipe, but Erch's mom has a great one. I've taken her lovely recipe and adapted it to work for me.

Super Yummy Gluten-Free Zucchini Bread

3 eggs, well beaten
1 cup vegetable oil
2 cups sugar
2 cups raw, grated zucchini
1 tablespoon vanilla
3 cups + 3 tablespoons* gluten-free flour mix (I used
Pamela's Ultimate Baking and Pancake Mix)
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
1 teaspoon nutmeg
Possible Add Ins: nuts, blueberries, cranberries, chocolate chips

Preheat the oven to 350 degrees.
Mix together eggs, oil and sugar. Add zucchini and vanilla and mix thoroughly. In a seperate bowl combine dry ingredients, use a whisk to mix well. Add dry ingredients to sugar and egg mixture. Divide batter between two greased and floured 5"x9" loaf pans. Bake for about 1 hour at 350 (test at 40 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pans for 15 minutes, turn loaf pans out on wire rack and cool completely.
This recipe freezes nicely. I usually wrap the cooled loaf in plastic wrap and then a layer of heavy duty aluminum foil.

*The extra flour is due to the high altitude. If you don't have that problem then stick with the 3 cups of flour.

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