Zucchini Bread (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Esme Smith.
This recipe makes one loaf.
1 cup walnuts, chopped
1 ½ cups freshly shredded zucchini
½ cup vegetable oil
1 cup sugar
2 teaspoons vanilla
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon baking powder
1 ½ cups GF flour mix
1 teaspoon xanthan gum for each cup of flour
Shred the zucchini and chop the walnuts in a food processor and set them aside.
Use a mixer to beat the eggs and add the sugar, oil and vanilla. Add the baking soda, cinnamon, salt and baking powder. Slowly pour in the flour and xanthan gum until well mixed. By hand, mix in the zucchini and walnuts. Pour in greased & floured loaf pan and bake at 350F degrees for 75 minutes. Let cool.As always, Celiac.com welcomes your comments (see below).
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