31 July 2012
Zucchini bread was a favorite of the captain's growing up, and I've heard time and time again about how delicious his mom's Z-bread is. My search for a way to make a tasty gluten-free zucchini loaf has been going on now for several weeks, and I believe I have finally figured it out.
G's mom and her boyfriend grow zucchini and squash in their yard in Indiana. When we saw her last week in Tennessee she gave me a box full of the biggest squash and zucchinis I have ever seen in my life. What better excuse to cook my honey's childhood favorite?
|ENJOYING MY MOM'S AMAZING KITCHEN WHILE WE ARE VISITING|
- 1 cup grated zucchini
- 1 cup brown rice flour
- 1/2 cup tapioca flour
- 3/4 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- 1 cup brown sugar
- 1/3 cup olive oil
- 1/4 cup egg whites (somewhere close to 2 eggs worth)
- 1/4 cup coconut milk or almond milk
- 1 teaspoon lemon juice
- 1 tablespoon pure vanilla extract
|LOOK AT THIS BEAUTY|
- Oil a bread pan, or line with parchment paper (I find parchment paper easier).
- Preheat oven to 350 degrees F.
- In a large mixing bowl mix together brown rice flour, tapioca flour, baking powder, baking soda, xanthan gum, salt, cinnamon, and pumpkin spice.
- Add in oil, egg whites, lemon juice, milk, and vanilla. Beat to combine until smooth.
- Add in the zucchini and stir in with a fork.
- Evenly pour batter into prepared bread pan. Bake for 55 minutes to an hour.
- Remove bread from pan onto a rack and allow to cool. Very yummy with Earth Balance butter spread!
|FRESH OUT THE OVEN|
Give it a shot- it's pretty easy to make and actually really good. Enjoy!