Monday, August 2, 2010

Zucchini Bread

I learned something very important making this bread - if you freeze your zucchini, measure before it thaws. Otherwise, it's a big mess.
This recipe is from Gluten-free Baking with the Culinary Institute of Art.
Flour Blend #3
3/4 cup white rice flour
4 cups potato starch
5 TB guar gum
1/2 cup powdered egg whites

Zucchini Bread
3/4 cup flour blend #3
1 cup sugar
1/4 cup + 3 TB oil
2 eggs
2 cups zucchini, shredded
2 teas cinnamon
2 1/2 teas baking powder
Preheat oven to 350. Combine all dry and wet ingredients in a mixing bowl and blend completely until smooth. Pour into greased loaf pan and bake for 1 hour or until skewer comes out clean. Cool completely and unmold.
(I made a double batch in a 9x13 pan but took it out too early which caused it to fall so I turned it into bread pudding).

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