Gluten-Free Zucchini Bread
As my husband's garden in full bloom, zucchini is popping up everywhere...so it's only appropriate for me to make good use of it and bake some zucchini bread!

Makes one loaf.

Preparation Time: 10 Minutes

Cook Time: 50-65 Minutes

Ingredients:

  1. 1/2 stick of salted butter
  2. 1/4 cup of vegetable oil (optional)
  3. 3/4 cup of light brown sugar
  4. 1/4 cup of sugar
  5. 1 1/2 cup of "Silkie Flour Mix" (3/4 cup of  Brown Rice Flour, 1/4 cup white rice flour, 1/4 cup of Tapioca flour, 1/4 cup of corn starch and a little bit of potato starch)
  6. 2 eggs
  7. 1 1/4 tsp of xanthan gum
  8. 1 tsp of baking powder
  9. 1/2 tsp of baking soda
  10. 1 tsp of ground cinnamon
  11. 1/8 tsp of nutmeg
  12. 1/2 tsp of gluten free vanilla extract
  13. 1 1/2 cup of shredded zucchini
  14. 1/2 cup of chopped Walnut (optional) - with nuts version
  15. 1/2 cup of chocolate Chips (optional) - chocolate chips version
  16. 2 tbsp of light brown sugar for sprinkle on top (optional)

Directions:

  1. Preheat oven to 350F degree, grease one 8 by 4 by 2-inch loaf with oil spray or line the pan with parchment paper.
  2. Use mixer, cream butter and sugars until fluffy
  3. With mixer running, add egg and vanilla extract to the mixture
  4. Whisk flour mix, baking powder, baking soda, salt, xanthan gum, nutmeg and cinnimon together and add the dry ingredient to the wet ingredient in the mixer
  5. If the dough appears too dry, add 1/4 of vegetable oil
  6. Fold zucchini and walnut (optional - for nut version) or chocolate chips (optional - chocolate chips version) into the batter
  7. Pour batter into the prepared pan, if desires, sprinkle a couple 2 tbsp brown sugar on top of the batter
  8. Bake for 55-65 mins until golden brown or skewer insert in the center comes out clean
  9. Let cool for 10 minutes before serve.

Happy Baking!

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