I figure, seeing as how nobody really reads this and I certainly don't make money off of it, I'm ok, right?
So here is the zucchini bread recipe I used. I am in love!
From Better Homes and Garden's cook book (you know, the red checked one that takes you back to the days of high heels and aprons and apple pies made from scratch!).
1 1/2 cups all purpose flour (I used a gluten free flour mix)
1 tsp. ground cinnamon (I probably used at least 2 tsp., I'm a cinnamon freak!)
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. ground nutmeg
1 beaten egg
1 cup sugar (see my note on this!)
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil (I used EVOO and it tastes great)
1/2 cup chopped walnuts or pecans, toasted (I skip the nuts, but that's just me)
(I shortened the directions- look in the book for the longer ones!)
Preheat oven to 350. Grease the sides and bottom of a bread pan- set aside.
In one medium bowl combine flour, cinnamon, baking soda, baking powder and nutmeg. Set aside. In another medium bowl (or mixer) combine egg, sugar, zucchini and oil. Combine dry and wet mix, fold in nuts if desired. Pour in to bread pans.
Bake for 50-55 minutes, or until a toothpick comes out clean. Cool on a wire rack.
Now here are MY notes:
About the sugar- I started using baker's sugar a few months back. At first I bought it because a recipe called for it and I didn't realize that it was just a finer version of regular sugar (LOL...I'm new to this cooking stuff!). But, wow! It makes a huge difference, if you ask me, in the texture of baked goods. It gives the food a much smoother texture. So if you're all about taste, use regular sugar. If you want the extra wow factor, get yourself some baker's sugar!
About the gluten free flour mix- At first I was using Pamela's baking mix as a flour substitute. Then a helpful New Seasons employee explained that they sell everything I'd need to make my own mix, and it is much less expensive. So Dusty googled a recipe for me and I am really happy with my savings AND the finished result. Here is the recipe:
New Seasons had both brown rice flour and tapioca flour in the bulk section, and the other ingredients are made by Bob's Red Mill. *Just a reminder that we are gluten free for ADD management- if you were going to bake for a person with Celiac, you wouldn't want to get stuff out of the bulk section because of the possibility of cross-contamination!*
And lastly- The bread came out pretty crumbly. To avoid this, I could have added a little more xanthan gum. But I don't want to! The crumbly texture made it even better to my taste buds! But if you're going for cleanliness and making this gluten free, it is something to consider.
Go ahead and double the recipe- it's THAT good!