Friday, May 3, 2013

Gluten Freedom: Zucchini Bread

Gluten Free Zucchini Bread:   2 C Pamela's Baking and Pancake Mix,     2 tsp cinnamon,    1 tsp salt,   1/4 tsp nutmeg,      2 C grated zucchini,   Optional: 2 tsp grated lemon zest,    1/4 C oil,     2 eggs,   1/2 C brown sugar, packed,      1/2 C white sugar,     1 tsp vanilla,   Optional: 1/2 cup walnuts or pecans, chopped.
Whisk together Pamela's Baking and Pancake Mix, cinnamon, salt, and nutmeg. In a separate bowl, beat together eggs, oil, and sugar for one minute on medium. Stir in vanilla. Stir wet ingredients into dry ingredients to form a batter. Fold in grated zucchini (along with optional lemon zest and chopped nuts)
NOTE: Baked zucchini loaf will be moist. You can lessen moisture by squeezing grated zucchini in paper towels to absorb some of the water before mixing into the batter. Turn into greased loaf pan and bake in a preheated 350° oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaf cool in the pan for 5 minutes before removing to cool on a wire rack. Variation: For muffins, fill greased or paper-lined muffin tins 2/3 full and bake in 350° oven for 30 to 35 Minutes. Recipe courtesy of

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