So, I tried a recipe I found on “bobs red mill’s” web page. I changed it up a bit. I did not add the oil, I added chocolate chips, walnuts and I used brown sugar instead of granulated white sugar because I like dense bread. BUT it is so yummy!
Here is a picture of how my bread turned out….
ZUCCHINI BREAD – GLUTEN FREE
Contributed by: Carol Fenster, Ph.D.
This bread freezes well and can be served plain or with your favorite jam, jelly, or just plain butter.
- 1/4 cup dark Raisins
- 1 cup Turbinado Sugar
- 2 large Eggs
- 1/2 cup Applesauce
- 1 tsp Vanillia Extract
- 2 cups GF All Purpose Baking Flour
- 2-1/2 tsp Baking Powder
- 2 tsp ground Cinnamon
- 1-1/2 tsp Xanthan Gum
- 3/4 tsp Salt
- 1/2 tsp ground cloves
- 2 cups finely grated zucchini
- 1/2 cup chopped Pecans or Walnuts
- 1/3 cup Vegetable Oil
Preheat oven to 350º. Grease two 8 x 4-inch nonstick pans. (For smaller loaves, use three or four 5 x 3-inch nonstick loaf pans.
In large bowl, cream oil, sugar, eggs, applesauce, and vanilla together with electric mixer until very smooth. Add flour, baking powder, cinnamon, xanthan gum, salt, and cloves. Mix thoroughly on medium speed until thoroughly combined. Quickly (but gently) stir in zucchini, nuts, and raisins. Batter will be somewhat thick. Turn batter into prepared pans.
Bake 8 x 4-inch loaves for 60-65 minutes; 5 x 3-inch pans for 45 minutes. Place foil over bread during final 20 minutes of baking to reduce over-browning. Cool in pan for 10 minutes, then turn out onto wire rack. Cool thoroughly before slicing. Makes 12 slices.