My farm plot is yielding a ton of veggies, not to mention what neighbors give me. Here's just a little snippet of what we got this week (guess I ought to do some canning). Since we're all tired of eating zucchini I figured it'd be nice to make some bread with it and since I've been experimenting with gluten-free baking I decided to make my zucchini bread gluten-free. After all was said & done I still had like 8 zucchinis left so I'm going to have to figure out some other things to make with them - brownies maybe? We'll see. Enjoy the recipe. If you try it, comment & let me know how it turns out!
A friend gave me this little sign as a gift a few weeks ago. I introduced her to the farm plots where I garden. Such a profound statement. I love this sign.
1 1/2 c all-purpose gluten free flour mix*
1 1/2 ts xanthum/guar gum
1 1/2 ts ground cinnamon
1/2 ts baking soda
1/2 ts salt
1/2 ts baking powder
1/4 ts ground nutmeg
1 egg + 1 egg white, beaten
1 1/2 ts vanilla extract
1 1/4 c brown sugar
2 c finely shredded, unpeeled zucchini
1/4 c veg oil
1/4 c applesauce
1/2 c toasted walnuts/pecans
* I usually make my own gluten-free mix, although you can also purchase all-purpose gluten-free mixes in stores. This time around I used 3/4 c soy flour, 1/2 c tapioca flour, and 1/4 c brown rice flour.
Preheat oven to 350ºF. Grease the bottom & sides of an 8 x 8 x 2" loaf pan. In a medium bowl combine flour, guar gum, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in the center of the flour mixture & set aside.
In another medium bowl combine egg & egg white, vanilla, sugar, shredded zucchini, oil, and applesauce.