Do you have extra zucchini from your harvest this year? If so, try this light Zucchini Bread. It's gluten-free and dairy-free.
Ingredients:
1 3/4 cup of Bob's Red Mill Gluten-free 1 to 1 Baking Flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 cup Walnut Oil (or a good quality vegetable oil)
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1/4 cup unsweetened applesauce
2 tsp. pure vanilla extract
1 1/2 cups shredded zucchini - don't blot dry. (The smaller the zucchinis, the sweeter they are.)
1 cup chopped walnuts
Directions:
Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.
In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined. Set aside.
In a medium bowl, whisk oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini.
Pour wet ingredients into the dry ingredients. Gently stir until just combined - don't over mix.
Fold in the walnuts. Batter will be thick.
Spread batter evenly into prepared loaf pan. Bake for 55-70 minutes. Half-way through baking, cover loosely with a piece of aluminum foil to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out mostly clean with no raw batter.
Remove bread from the oven and let sit on a wire rack. Let cool for one hour or more before cutting into slices. The cooler the bread, the cleaner the slices will be.
Cover and store bread at room temperature for up to 4 days, or refrigerate for up to 1 week.
Enjoy a warm slice with your favorite cup of tea.
Resource:
Original recipe - https://sallysbakingaddiction.com/zucchini-bread/
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