Friday, January 8, 2010

Gluten Free Zucchini Bread

Delicious is all I can say. I scoured the internet for a recipe that looked good as I have some extra zucchinis that needed to be used up. I took a number of recipes and made some alterations based on ingredients I like to use. This makes 2 loaves.

3 eggs
less than 1 cup raw sugar
1/2 cup brown sugar
1/2 cup olive oil
1 teaspoon vanilla
3/4 cup brown rice flour
3/4 cup tapioca flour/starch
3/4 cup sorghum flour
3/4 cup almond meal
1 tablespoon xanthan gum
1/2 teaspoon salt
1 tablespoon cinnamon
1 tablespoon baking powder
1 teaspoon baking soda
2 cups grated zucchini

Beat eggs until foamy. Add in sugars, oil and vanilla. Beat until well mixed. Combine all dry ingredients and add to wet ingredients. Stir in zucchini. Oil and flour 2 loaf pans and fill half way. Bake at 350 degrees. Bake for 1 hour, until toothpick comes out clean. After about 30 minutes cover with foil to prevent over browning.

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