To contact us Click HERE Zucchini and pumpkin breads are great ways to eat more vegetables! I made this recipe this fall when my daughter gave me some zucchini from her garden. This recipe makes two loaves so you can eat one and freeze one. This recipe comes from The Heritage School Cookbook, which is a great collection of recipes from the 5th-6th grade moms from the school I used to work at who were doing a fund raiser for a field trip.
Get Your Greens Gluten Free Zucchini Bread
1. Prepare dryingredients - In a medium sized bowl put:(1) 1 cup white riceflour, 1 cup sorghum flour, and 1 cuptapioca flour(2) Leavening& spice: 1 t baking soda, ¼ t baking powder, 1 t salt,and 2 t cinnamon (The recipe calls for 3 teaspoons.)
2. Prepare liquidingredients – In a large mixing bowl :(1) Whisk 3 eggs(2) Add 1 cup oil oryou can substitute ½ cup applesauce for half of the oil.(3) Then add 2 cupsof brown sugar(4) Stir in 3 tvanilla(5) Mix 2 cups ofgrated zucchini and 1 cup of choppedwalnuts until combined.
3. Combineingredients: Slowly mix he dryingredients into the egg/sugar mixture.
4. Lightlygrease and flour two 9 x 5 x 2 loafpans. Bake at 350 for 35-45 minutes or until a knife inserted in the center comes out clean.
Other Gluten Free Baked Goodies on this blog:
Breads & Muffins
Gluten free and Low-fat Banana bread
Beth's Amazing Gluten Free Cornbread
Banana Nutty muffins
Gluten Free Tremendous Pumpkin Muffins
Gluten Free Busting with Blueberry Muffins
Super Moist & Gluten Free Pumpkin Bread
Gluten Free German Apple Cake
Fantastic Tasting Gluten Free Carrot Cake
Crisps & Pies:
Lena's Rhubarb Crunch (A crisp with a top and bottom crust!)
Gluten Free Fruit Berry Crisp
Gluten Free Fall Apple Crisp
Ginger's Outrageous Apple Pie
The Best Pumpkin Pie
Gluten Free Cowboy Oatmeal Cookies
Gluten Free Peanut Butter Cookies
Gluten Free Gingerbread Cookies
Gluten Free & Low Fat Peppermint Sugar Cookies
Old Fashioned Soft Pumpkin Cookies
Jules Gluten Free Sugar Cookies
Baked Coconut Pudding
Lemon Meringue Pie Pudding