Friday, August 3, 2012

Amazing Gluten Free Zucchini Bread

The zucchini at the farm is as long as my arm these days. They. Are. Huge. And delicious. And nutritious.
Yum, right?


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

Process:
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. 
4. Beat eggs in a large bowl (or get a helper to do it!), then add the wet ingredients, stirring well.
Bizarre lighting here, I know- the "red" stuff is actually applesauce
5. Slowly add dry ingredients to the wet ones, stirring well.
6. Grease two loaf pans with butter and pour batter evenly into the two pans.
7. Bake at 350 degrees for 50 minutes, or until a tester comes out clean.



Once it's completely cooled, this bread can be wrapped and frozen for summertime zucchini enjoyment year round!

7 comments:

  1. That looks SOOO good!!! I've just discovered I actually like Zucchini so I'm excited to try this! And Gluten Free, which we are! :-)

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    Replies
    1. Hi, thanks for the comment. Please let me know how you like the recipe when you try it- we're eating so much zucchini around here these days and I'm WAY behind on posting about it. :(

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  2. Hi! Going to try this today...but recipe doesn't list eggs...I'm guessing 4 from the picture? Thanks!

    ReplyDelete
    Replies
    1. Oh my! Yes, four eggs. I'll update the post now.

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  3. love this recipe! best tasting gluten free bread ever and i think its even chewier and more delicious after a few days in the fridge : )

    ReplyDelete
    Replies
    1. I'm so glad you like it! I was surprised the first time I froze and reheated it, only to find that it was just as good as fresh out of the oven! Eating clean is so yummy, don't you think?! :)

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