Last week there was a party at work and someone had made zucchini bread. It looked and smelled so good but sadly I couldn’t taste it. I’ve been looking for fall recipes that include pumpkin, apples, breads, muffins, pies etc. I want warm, tasty comfort fall treats. I plan to make a pumpkin cheesecake soon, but I really wanted to make a bread or muffin this time to have an alternate thing to eat for breakfast.
So I did some searching online today for zucchini bread. I came across this recipe. I didn’t follow it exactly (go figure!). Below is my adaptation
Gluten Free Zucchini Bread with walnuts
1 cup diced zucchini (washed but not peeled)
1⁄2 cup canola oil
1 teaspoon gluten-free vanilla
1⁄2 cup white rice flour
1⁄2 cup sweet rice flour
1⁄4 cup corn starch
2 Tablespoons tapioca starch
1⁄2 teaspoon xanthan gum
1 cup sugar
3⁄4 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
1 teaspoon cinnamon
1/3 cup chopped walnuts*
Zest from one small lemon*
1 Tablespoon powdered sugar
1⁄2 teaspoon lemon juice
Combine moist ingredients and mix well. Set aside.
Combine the dry ingredients by mixing together well in a large bowl.
Add moist ingredient mix to dry ingredient mix. Stir until blended well. Grease a loaf pan and put mixture in pan. Bake 1 hour at 325 °. Check center for doneness with a toothpick. Remove from oven and let cool for a few minutes. Prepare glaze, which should be runny. Remove bread from pan and drizzle with glaze. Let cool.
*The original recipe says combine moist ingredients in a blender and mix until it resembles a milkshake. I don’t own a blender so I finely chopped the zucchini. The original recipe also did not call for any chopped nuts or lemon zest.
Featured on The Whole Gang’s Friday Foodie Fix! (http://www.thewholegang.org/2012/06/friday-foodie-fix-zucchini-gluten-free-recipes/)