Friday, August 27, 2010

Gluten Free Zucchini Bread

Preheat oven to 350 degrees.
In a large bowl, mix together:

1 stick of melted butter
1 c. organic evaporated cane juice
2 eggs

Mix well.  In another bowl, mix well:

2 c. gluten free flour
1 1/2 t. baking soda
1/2 t. salt
1 t. xanthan gum
1 t. pumpkin pie spice
1/2 t. cinnamon
1/4 t. ginger

Add into wet ingredients, mix well, 1-2 minutes.  Add:

1 1/2 c. grated zucchini (first press into colander to remove all moisture!)
1 t. vanilla

Stir until just mixed and put into well greased and sugared loaf pan. Bake 50-60 minutes until a toothpick inserted in center comes out clean.  Cool in pan for 20 minutes.  Remove from pan and cool completely on rack.

**for regular, gluten-friendly version, use whole wheat flour and omit xanthan gum.**

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