@lesliefhaas: I asked Josh what we should make with all the zucchini we have coming in, and his first request was zucchini bread. Something I haven’t had in years — and searched long and hard before finding the perfect base recipe. It was important to find one that’s not only gluten free, but I wanted a recipe to maximize the amount of zucchini used. More zucchini, less bread — and then I made a few more tweaks. I think the result is perfection, and can’t wait to hear how it turns out for you! Gluten Free Zucchini Bread 3 eggs ¾ cup coconut sugar ½ cup coconut oil, melted 1 teaspoon vanilla extract 1 teaspoon molasses 2 cups gluten-free flour blend (1-1 mixture) 2 teaspoons baking powder 1 teaspoon baking soda ¼ teaspoon fine salt 2 cups grated zucchini (leave the skin on, and do not squeeze water from the grated zucchini) ½ cup chopped walnuts or chocolate chips Preheat the oven to 350 degrees. Spray a 9×5 loaf pan with non-stick cooking spray. In a medium bowl, whisk together the eggs and sugar. Add the melted coconut oil, vanilla, and molasses. Whisk for 2 minutes until creamy. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Fold the wet ingredients into the dry mixture until well incorporated. Add the grated zucchini (do not squeeze water from the zucchini) and 1/2 chopped walnuts. Fold into the batter. Pour the batter into the prepared loaf pan, top with additional walnuts, and bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let loaf cool in loaf pan for 10 minutes, then remove to a wire rack to cool completely before cutting into 12 slices. #glutenfree #baking #recipes #zucchinirecipes

Leslie Haas

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Friday 04 August 2023 19:37:42 GMT