Thursday, March 4, 2010

Ultimate Recipe Swap: March 4, 2010

It's Thursday and time for another Ultimate Recipe Swap...the theme today is Flour. My contribution is below, and you can find more recipes at My recipe is gluten free, but you can change it up and use whole wheat flour or half white/half wheat if you prefer.

Zucchini Bread (Gluten Free)
1/3 cup vegetable oil
1/2 cup brown sugar (I sometimes use honey instead of brown sugar)
2 large eggs
1/2 cup applesauce
1 tsp vanilla extract
2 cups GF all-purpose flour
2 1/2 tsp baking powder
1 1/2 tsp xanthan gum (only needed if you are using gluten-free flour)
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground cloves
2 cups grated zucchini (squeeze it in a towel first to drain the liquid), 3-4 small or 2 med
1/2 cup chopped pecans or walnuts
1/4 cup raisins

Preheat oven to 350 degrees. Coat two 8x4 inch loaf pans with cooking spray.
In large bowl, cream oil, sugar, eggs, applesauce and vanilla together with electric mixer until very smooth.
Add flour, baking powder, xanthan gum, salt, cinnamon and cloves. Mix until thoroughly combined.
Gently stir in zucchini, nuts and raisins. Batter will be somewhat thick.
Bake at 350 degrees for 1 hour, or until tester in the center comes out clean.

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