Free of: Milk, Gluten, Nuts, Soy, Corn, Coconut, Refined Sugar
We did a veggie swap with a friend the other day and she gave us some monster zucchinis. We've been busy in the kitchen processing and just got to these zucs today. The kids LOVE when I make bread, so we thought we'd make some zucchini bread. Not sure that Lil Miss' toddler taste buds would care for it, so we threw in her all-time fav, blueberries. And we're sneaking in a new food trial! Shhh, mum's the word.
This bread is the bomb! Smells divine while baking, moist and simply delectable right off the cutting board. I can't even taste the zucchini in it, but my son swears he can. Maybe he's just got a more refined palate. And Lil Miss has scarfed down 3 pieces already. She'd probably get down a whole loaf solo if we let her!
As for the monster zucs - we used 1/2 of one for this recipe. Our friend gave us enough that we could make 10 more loaves. We're short on time & energy, so the rest is getting blanched & frozen to save for another time.
Yield: 2 loaves
3 cups flour mix*
1 tsp salt
1 tsp baking powder (corn-free)
1/4 tsp baking soda
1 cup oil (extra light olive oil for us)
3 eggs, slightly beaten
1 cup pure maple syrup or honey
2 cups shredded zucchini
1 pint fresh blueberries
Preheat oven to 350°F. Oil loaf pans. Line bottoms with parchment paper if tolerated. The paper eases the transition from pan to cooling rack.
Stir together dry ingredients. Mix wet ingredients in a separate bowl, combine with dry and stir in. Gently fold in zucchini and blueberries. Pour into loaf pans.
Bake 50-60 minutes or until tops start to brown and are springy to touch. Let cool in pans for a few minutes and transfer to cooling rack.
Slice & enjoy!
1 part sorghum flour
1/2 part white rice flour
1/2 part brown rice flour
2/3 part arrowroot flour
1/2 part tapioca flour
Note: As always, be sure to use safe for you ingredients.