So the first check on my list. It’s so nice to say that. Mind you, I will be on vacation for awhile, and without the opportunity to check off any more, but still…
Zucchini Bread
Ingredients
2/3 cup brown rice flour
2/3 cup sweet rice flour
1/2 cup potato starch
3 1/2 tbsp tapioca starch
1 tsp baking soda
1/2 tsp xanthan gum
1/8 tsp salt
1 stick butter (1/2 cup)
1 cup sugar
2 eggs
1 1/4 cup grated zucchini
2/3 cup chopped walnuts
Steps
1. Preheat oven to 350 degrees F. Lightly grease a 9 by 5 loaf pan. Dust with rice flour. Mix together flours, potato starch, tapioca starch, baking soda, xanthan gum, and salt. Set aside.
Cream butter until white. Add the sugar and mix until fluffy. Add the eggs and briefly beat until well mixed.
2. Stir in the zucchini. Stir in the dry ingredients until blended. Fold in the nuts. Pour the batter into the pan. Bake 1 hour.
Ok, so besides baking it for an hour, this is a really simple recipe. I will definitely make it again. And if you wanted to, you could make up a mix for the dry ingredients ahead of time, and just do the rest of the steps, it would be a really simple thing to throw together at the last minute (as long as you have an hour or so to let it cook).
Anyways, I hope you all had a great weekend,
xoxo
Lauren
[Update: This post is linked to Slightly Indulgent Mondays]
All Proceeds go to the Red Cross for Haiti Relief.
{ 6 comments… read them below or add one }
Great recipe! I've made this a couple times and the consistency is really nice. I'm not too into sweets and so cut the sugar in half, and it is still very tasty. Thanks! – Natalie
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Yum! Thanks, Lauren. Just what I needed to use up the rest of the garden zuke
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looks yummy! thanks.
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This is beautiful – I love zucchini anything. Raw, cooked, in bread, in soups. And it’s great in GF foods because it adds moisture.
Thanks so much for participating in Slightly Indulgent Mondays!
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Such a classic–it looks delightful, Lauren. I used zucchini in a wonderful casserole last night and have plenty left over. I’m thinking about making zucchini bread, but maybe a chocolate version to use my new Scharfen Berger cocoa powder.
Thanks,
Shirley
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Great recipe! I’ve made this a couple times and the consistency is really nice. I’m not too into sweets and so cut the sugar in half, and it is still very tasty. Thanks! – Natalie
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