Thursday, October 2, 2008

Zucchini Bread

I have always thought of zuchini bread as a fall food, so I've been holding on to this recipe. My mother told me the other day, however, that zuchini season is almost over. I guess living in central Oregon keeps me a little out of touch with "normal" growing seasons. This is basically the same recipe as my banana bread. It is gluten free, egg free, dairy free, and nut free. As bread goes it is a little sweet (maybe more like a snack cake)...but how else am I going to get these kids of mine to eat zuchini? ;)

½ c Brown rice flour
½ c Sorghum flour
½ c Potato starch
¼ c Tapioca starch
2 t Baking powder
½ t Salt
1 t Cinnamon
1 t Xanthan gum
1/3 c Dairy free margarine, softened (or Spectrum shortening)
3/4 c Brown sugar
1 T EnerG egg replacer mixed with ¼ c warm water (equal to 2 eggs)
1 c Grated zucchini
½ c Mashed pears (baby food works great, so does applesauce if you don’t have pears on hand)
1 t Vanilla extract

Preheat oven to 350 degrees. Grease an 8”x4” loaf pan.
Measure all of the dry ingredients (the first 9 ingredients) into a bowl and blend well with a whisk. Set aside.

In a mixing bowl cream together margarine and brown sugar. Add prepared egg replacer, zucchini, pears, and vanilla. Mix to combine. Slowly stir in dry ingredients, scraping down sides of bowl, until fully incorporated. Beat on medium speed for another minute.

Pour batter into greased loaf pan and smooth the top if needed ( a metal spoon dipped in water will smooth it without sticking to it). Bake for one hour or until golden brown and a toothpick inserted in the middle comes out with crumbs instead of goop.

Allow to cool in pan for 10 minutes. Remove from pan and continue to cool on a rack.
You will need to cool this bread pretty thoroughly before you slice it, but of course you do have to try a piece slightly warm with melted margarine on it. As for the rest of the loaf (if any makes it to the next day), it is moist and sweet and delicious cold and straight out of the bag the next day and for several days after.

6 comments:

Jennifer B said...

Oh I LOVE zucchini bread. It is, in fact, the only form in which my kids will eat zucchini. Thanks for this recipe!

FoodAllergyMom said...

Jennifer,
does your family have more food allergies than peanuts? If not I have the original recipe that this was adapted from and if you like I'd be happy to email it to you. Everyone in my family said it was the best zuchini bread they'd ever had, then I got the recipe and said "no wonder!, it has almost twice as much sugar as most recipes! Oh well, sugar is one thing I am not ready to eliminate. ;)

jenn said...

I found this place that sells all kind of Gluten Free food and snacks. www.WholeAndNatural.com. I had a great experience with them the last few times. Thanks to them I can have lots of yummy treats.

Sister Cooks said...

This sounds so good! I have never had zucchini bread ever! But I may just have to try it. I recently made a yummy gluten free, vegan chocolate cake that got the thumbs up from my husband... I just need to make a pretty version so I can post it on my blog- darn my completely unartistic body...

looksgoodinpolkadots said...

This recipe is very similar to the one I use, however my loaves don't get any wear near as tall!

Maybe I just need to fill the pans up more and bake longer! Looks good, I'm starving!

Cheers!
Jamie

FoodAllergyMom said...

I use an 8x4 loaf pan, standard pans now all seem to be 9x5. It was really hard to find but so worth it! It does wonders for my morale when the loaves rise nice and high! ;)