Wednesday, July 23, 2014
GF/DF Zucchini Bread
This recipe makes the summer onslaught of zucchini much more welcome! After washing the zucchini, I cut it into chunks and send it through the food processor to shred evenly. After pulling out what I need for this recipe, I store the rest in quart sized freezer bags in 2-cup portions, since that makes pulling out a bag for making this bread very easy!
3c. GF all-purpose flour blend (for this bread, I suggest Bob's Red Mill)
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 tsp. ground nutmeg
1/2 tsp. baking powder
1 tsp. xanthum gum
2 c. sugar
2 c. shredded zucchini
1 tsp. lemon juice
Preheat oven to 350 degrees.
Lightly grease bread pans. This recipe will make 2 large or 6 small loaves. Baked loaves can be stored in freezer.
Mix all dry ingredients together in a large bowl. Make a well in the center. In a separate bowl, mix together eggs, oil, and lemon juice. Pour into the dry ingredients and lightly stir until just mixed. Fold shredded zucchini into batter, then divide evenly among prepared pans.
Lightly sprinkle some extra sugar over the tops of the batter in the pans before putting them into the ovens.
Bake for about 25 minutes for small loaves, and 50 minutes for large loaves. Bake until the tops of the bread are firm and lightly browned, and a tester or thin toothpick comes out clean when inserted into the center of the loaf.
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