(Photo above is a muffin version of the recipe below used for my designing healthy desserts course: Served with spiced carrot granola, chai pear sauce, caramel mascarpone cheese, and candied carrot twist)
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.
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 (you can substitute brown 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 (or xylatol for a sugar free/diabetic friendly option)
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
Method of Prep:
Wash zucchini and chop into a fine dice – set aside.
In a medium bowl combine the eggs, oil, and vanilla and mix well.
Add diced zucchini and mix well.
In a separate bowl combine the dry ingredients and mix well.
Add moist ingredient mix to dry ingredient. Stir until well blended. Grease a loaf pan or line 12 cupcake tins and pour mixture into pan or prepared muffin tins. Bake 1 hour at 325 ° for bread or 25 minutes for muffins. Check center for doneness with a toothpick (you should have a little crumb on the toothpick – these are moist muffins). Remove from oven and let cool for a 5 minutes in pan then carefully remove from pan and place on a wire cooling rack to finish the cooling process.
Prepare glaze, which should be a little runny. Drizzle with glaze. Let cool.
Featured on The Whole Gang’s Friday Foodie Fix! (http://www.thewholegang.org/2012/06/friday-foodie-fix-zucchini-gluten-free-recipes/)