I didn't plant much in our garden this year, because I knew I'd be too busy to maintain it. But one thing I did plant was zucchini. We cook with it a lot - great grilled or in stir fry's, stuffed, in soups and sauces. So I never imagined I'd have the problem of too much zucchini.
I also didn't notice when I bought the little six pack of zucchini seedlings that there were actually two plants in each section, for a total of twelve plants! Needless to say we've had more zucchini than we've known what to do with this summer. And some of them have been HUGE!
Starting the evening of our last Pop Up Shop, I've noticed a chill in the air that makes me excited for fall, which is my favorite time of year. I've started knitting myself a new hat, and drinking hot chai tea on the cooler mornings. This recipe calls for a lot of the same spices that are in chai, including cardamom. Happy baking!
Gluten Free Zucchini Bread Recipe
From Gluten Free Bible
Makes 1 loaf, serves about 12
Dry:
2 1/2 cups Gluten Free Flour Blend
2/3 cup packed brown sugar
1/2 cup teff flour (I used white rice flour)
1/3 cup granulated sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon xanthan gum
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
Wet:
1 1/4 cups whole milk (I used 2% lactose free milk)
2 eggs
1/4 cup canola oil (I used olive oil)
1 teaspoon vanilla
Filling:
2 cups grated zucchini, squeezed dry
1 cup chopped walnuts/raisins/chocolate chips or some combinations of these (optional)
- Preheat oven to 350°F. Line a 9x5" loaf pan with parchment paper or spray with gluten free cooking spray such as PAM Coconut Oil Spray.
- After you have grated your zucchini, transfer it to a sieve and press/squeeze over the sink to drain excess juice. This is an important step.
- Combine dry ingredients, making sure to break up any lumps (brown sugar, I'm looking at you!).
- Whisk together wet ingredients. Add wet ingredients to dry, and stir briefly.
- Add grated zucchini and other optional filling ingredients and continue to stir until mixture is relatively smooth. Try not to over-mix.
- Pour batter into prepared pan, and bake for one hour, or until a toothpick or knife inserted into the middle of the loaf comes out clean. Check the loaf at about 30 minutes for browning. If loaf is getting too toasty on top, cover loosely with a tin foil tent. Remove from pan onto wire rack to cool when it's done. The loaf slices better when it's cool, but tastes amazing still steaming from the oven, so it's your call.
Serving suggestions: Enjoy plain or with butter or cream cheese.
Featured in this post: Our Dinner Plate in Natural.