I shredded about 10 pounds of zucchini yesterday and made bulk batches of gluten free zucchini bread to freeze with the product of my efforts. The children had friends over and literally ate two loaves of bread as they came out of the oven so I didn't wind up freezing quite as many loaves as I'd planned (smile), but with so many fruits and veggies packed into this bread, I'm not worried about it.
Here's what you need:
1 1/4 cup white rice flour
1 cup sorghum flour
1 cup tapioca flour
1 1/2 tsp salt
2 tsp baking soda
1 tsp ground nutmeg
1 tsp ground cinnamon
1 cup raw honey
4 eggs (I recommend pastured, organic of course)
2/3 cup unsweetened, spiced applesauce (I used my homemade applesauce, but if you have store-bought on-hand that will work also)
2 1/2 cups zucchini, strained and pressed firm into cups
1 tsp lemon juice
1 cup chopped walnuts, if desired
1. Wash zucchini and shred it using a grater or food processor. Put shredded zucchini into a strainer with a bowl under it, helping some of the water to be removed from the vegetable. You can use a wooden spoon to press the water out if you're *pressed* for time. (Sorry- I couldn't resist!) Reserve the zucchini juice to drink. (OK... it's kinda gross on it's own... but it's great paired with equal parts raw green apple juice, even with some raw pineapple juice or definitely in a smoothie. If you don't want to drink it, then you can freeze it with the liquid you use to make vegetable stock.)
2. Preheat oven to 350 degrees.
3. Combine all dry ingredients in a medium bowl.
|Bizarre lighting here, I know- the "red" stuff is actually applesauce|