Friday, June 18, 2010

Recipe 3: Gluten-Free Zucchini Bread

We have had a few Zucchini from the garden, so it's getting to be time to make homemade Zucchini bread and all the yummy stuff you can make with garden produce :).

Some may cringe at the idea of "Zucchini bread", but it's absolutely delicious. It's basically just like Pumpkin bread. The recipe we use is a recipe that we have used for 10-15+ years. Originally it was a Pumpkin bread recipe, but we've used Zucchini with it a lot and it's always delicious.

Yesterday was the first time we had tried it Gluten-Free and it was fabulous. I think it was almost better than the "Gluten-filled" version of it! Partly because of the Sorghum flour we used in it. That flour (even the smallest amount) makes everything taste so good.

This recipe makes 6 loaves of bread.

3 Eggs
4 Cups Sugar
6 Cups Pumpkin, Squash or Zucchini
2 Tablespoons Vanilla*
1 1/2 Cups Oil
6 Cups Gluten-Free Flour**
1 1/2 Teaspoons Baking Powder
2 Tablespoons Baking Soda
2 Teaspoons Xanthan Gum
1 Tablespoon Salt
1 Tablespoon + 1 1/2 Teaspoon Cinnamon
1 Tablespoon + 1 1/2 Teaspoon Nutmeg
2 1/2 Cups Milk

1. Preheat oven to 350 Degrees.

2. Mix all ingredients together.

3. Butter pans and fill each loaf pan about 1/2 full.

4. Bake at 350 Degrees for 35 minutes or until golden brown and toothpick inserted in the center comes out clean.

*I have also used 1 tablespoon of Almond extract instead of Vanilla and it turns out great!

**Flour mix I used in this recipe: 2 1/2 cups White Rice Flour, 2 1/2 cups Brown Rice Flour, 1 cup Sorghum Flour.



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