Every summer up north we were inundated with zucchini. When I became aware of my Celiac disease, I had no idea what to do with all my zucchini until I came across this recipe.
Ingredients:
1/3 c. Oil
1 c. brown or turbinado sugar
2 large eggs
1/2 c. applesauce
1 tsp. vanilla
2 c. Bob's Red Mill GF All Purpose Flour
2 1/2 tsp. GF Baking powder
2 tsp. cinnamon
1 1/2 tsp. xanthan gum
3/4 tsp. salt
1/2 tsp. ground cloves
2 c. shredded zucchini
1/2 c. chopped nuts (pecans, walnuts, etc) optional
1/4 c. raisins
Cooking spray
Directions:
Preheat oven to 350F. Coat 2 8x4 loaf pans evenly with cooking spray. In large bowl, cream oil, sugar, eggs, applesauce and vanilla until smooth and creamy. In separate bowl, combine dry ingredients. Reserve 3 Tbs in small bowl and toss nuts and raisins (this way they don't sink to the bottom of the loaf pan and burn). Mix together wet and dry ingredients and shredded zuccchini. When combined, toss in gently the coated raisins and nuts. Drop batter into loaf pans evenly and bake for 60-65 minutes. Cover loaves with foil for last 20 minutes of cooking to avoid over browning. Remove from oven and set on cooling rack for 10 minutes before removing from from pans.
*The more Bob's Red Mill ingredients or Gluten free ingredients you can find, the safer the end product will be.
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