On the table in our clubhouse was a basket with huge zucchinis in it and a sign "Please take one." I remembered I used to make a zucchini quick bread that I loved and I thought...here's the Zucchini... all I need is to come up with a gluten free recipe -- so I tucked one of the large zucchinis under my arm and took it home!
I peeled and grated it and found I had 4 - 2 cup portions - 3 of them I froze, and one I used in the following recipe.
- 3 eggs
- 1/2 cup butter, soft
- 1/4 cup oil
- 1 3/4 cups sugar
- 1 tsp vanilla
- 2 oz unsweetened chocolate (melted)
- 2 cups grated zucchini
- 2 cups Julie's flour blend
- 1/2 cup white rice flour
- 1 tsp xanthan gum
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup flaked almonds
- Beat until thick and creamy - eggs, butter, oil, sugar, vanilla
- Add melted chocolate and beat until well blended.
- Beat in grated zucchini
- Mix in dry ingredients until perfectly smooth, stir in almonds.
- Pour into two loaf pans or large muffin tins or a 9 x 12 inch cake pan - line bottom with parchment paper.
- Bake at 325 degrees for 1 hour or until tests done.
They look and sound wonderful Julie! Your gluten free recipes are such a resource for so many!
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