Gluten Free Zucchini Bread-Morris Style
1/2 c Plumped Raisins (optional)
- to plump raisins, boil raisins in 1/4 c water for one minute. Drain, but save the water.
1/2 c All Purpose Gluten Free Flour (may subs. for bean flour...I hate bean flour)
1/2 c Tapioca Flour
1/2 c White Rice Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Xanthun Gum
1/2 tsp Salt
1 3/4 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1 c Shredded Zucchini (unpeeled)
1 1/2 tsp Vanilla
1/3 c Cooking Oil
1 c Sugar
Sift together all of the flours, baking soda, baking powder, xanthan gum, salt, cinnamon, and nutmeg. Put aside for later.
In a large bowl, beat the egg. Add zucchini. Gradually beat in vanilla, oil, sugar, and half of the flour mixture. Beat well. Add the raisins and the raisin water. (if you opted for raisin free bread-add 1/4 water and 1 tsp honey) Add the rest of the flour. Beat well.
Pour the batter into a greased 8 x 4 loaf pan. Bake at 350 degrees for 55-60 minutes. It is done when you insert a toothpick and it comes out clean.
Cool on a wire rack for 15 minutes, remove from pan and cool completely before slicing.
(although I always sneak a little slice)
What else could you add...?
What could you top those yummy slices with...?
Cream Cheese (my favorite)
This recipe originally came from Gluten Free Foods for Kids Recipe Book. Through various other recipes that I have tried, I substituted several different ingredients (ie. bean flour). But, must give credit where credit is due. Check out this book online by clicking here.