Friday, September 11, 2009

Zucchini bread

It's the season for zucchini and here's the recipe I've been using for a number of years...... (adapted from better homes and garden's new cook book)

1 1/2 cups all purpose flour (I use a gluten free blend I make myself)
2 or 3 teaspoons cinnamon (use the good stuff, it makes such a difference)
1/2 teaspoon baking soada
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg (more flavor if you use fresh)
1 cup sugar (or less, it’s pretty sweet if you use all)
1 cup shredded zucchini (unpeeled)
1/4 cup cooking oil (can substitute applesauce)
1 egg
1/2 teaspoon zest of lemon peel
1/2 or more cup of chocolate chips

In mixing bowl combine flour, cinnamon, baking soda, salt, backing powder, and nutmeg. In another mixing bowl combine everything else except the chips. Mix well. Add the flour mixture to the rest and mix until combined. Stir in the chocolate chips.

Pour into a greased loaf pan and bake at 350F for 55-60 minutes (check doneness with a toothpick). Cool on wire rack. Makes one loaf. Double and freeze a loaf, freezes well.

4 comments:

  1. This sounds really good. I can't wait to try it.

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  2. Would you share your gluten-free blend with us?

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  3. All purpose gluten free flour mix

    Combine
    1 1/2 Cups Brown Rice Flour
    1 Cup white rice flour
    1/2 cup tapioca starch (can sub potato or corn)
    2 teaspoons xanthan gum

    Makes 3 cups. I often double the recipe and keep in the freezer.

    it's remarkably close what everyone else eats.

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  4. Thank you so much! I can't wait to make it for my mom who has celiac disease.

    ReplyDelete

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