Friday, February 24, 2012

Gluten Free Zucchini Bread(non-GF version too)

I decided to give Zucchini Bread French Toast a try tonight so I set out to make a gluten free Zucchini bread. It turned out delicious. See ** for non-gluten free version

Make sure your ingredients are room temp.

2/3 cup coconut flour(you can use white rice flour if you dont have coconut)*
2/3 cup tapioca starch*
1/2 cup sorghum flour*
1/4 cup masa harnia*
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp xanthan gum
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves

3 eggs
3/4 cup unsweetened applesauce
1/3 cup coconut oil, liquefied(you can sub vegetable oil if you wish)
3/4 - 1 cup sugar(sweeten to your preference, I use about 3/4 cup raw sugar)
1 tsp vanilla

1 medium zucchini , shredded....I would say about 2 cups or so

Preheat oven to 350. Grease 2 - 9 x 5 loaf pans.

Mix together your dry ingredients in a bowl and set aside.

In another bowl beat eggs, applesauce, oil and sugar until well combined, add in vanilla.

Mix in dry ingredients about 1/2 cup at a time until fully incorporated.
Fold in shredded zucchini.

Divide batter into the 2 prepared pans.

Bake for 45-60 minutes until a toothpick comes out clean.

Cool for 10 minutes in the pan then remove to wire rack and cool completely.

* you can sub 2 cups of your favorite gluten free baking mix if you like....
** you can sub 2 cups white flour for the * ingredients and omit xanthan gum for a delicious non-gluten free bread too.

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