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Recipe

Zucchini Bread

Yielding two 2-pound loaves, this recipe is based on one published by St. John’s University, Collegeville, Minnesota.

Tools

Ingredients

  • Palm shortening to coat two 2-pound loaf pans
  • Brown rice flour to coat two 2-pound loaf pans, or GF flour of choice
  • 2-pound loaf pan

Batter

Ingredients

  • 1-1/2 cups grated organic zucchini
  • 1 cup grated organic carrot
  • 1/2 cup pecans, or raw nut or raw seed of choice, soaked in water, drained and chopped
  • 1/2 cup raisins, or raw nut or raw seed of choice, soaked in water, drained and chopped
  • 1 cup brown rice flour, or millet flour, or GF oat flour, or white rice flour, or sorghum flour
  • 1 cup tapioca starch, or potato starch, or cornstarch, or arrowroot starch
  • 1/4 cup garbanzo bean (chickpea) flour, or GF oat flour, buckwheat flour
  • 1 tablespoon egg replacer powder
  • 2 teaspoons xanthan gum, or guar gum
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/3 cup dark brown sugar, or light brown sugar, or cane sugar, or Maple sugar
  • 1/3 cup evaporated cane juice, or light brown sugar, cane sugar
  • 1/3 cup honey, or agave nectar, Grade B Maple syrup, or simple syrup
  • 1/4 cup water
  • 2/3 cup pure olive oil, or coconut oil, or palm oil, or melted butter of choice

Method

  1. Place baking rack in third position; preheat oven to 350°F; using palm shortening, generously grease two 2-pound loaf pans; dust with brown rice flour; shake to coat evenly; tap out excess; set aside.
  2. Grate zucchini and carrot; set aside; measure raisins and nuts into bowl filled with water; set aside to soak.
  3. In airtight container, combine brown rice flour, tapioca starch, garbanzo bean flour, egg replacer powder, xanthan gum, baking powder, baking soda, sea salt, and ground cinnamon; place on lid; shake vigorously to combine and to introduce air; set aside.
  4. In large bowl, beat together dark brown sugar, evaporated cane juice, honey, water, and pure olive oil; beat until frothy; add dry ingredients; beat to form an evenly-colored batter.
  5. Fold in grated zucchini and carrot; drain nuts and raisins; fold into batter; divide mixture evenly between prepared 2-pound loaf pans.
  6. Place in preheated 350°F oven; bake 55 minutes, or until toothpick inserted in center comes out clean.
  7. Remove pans to cooling rack; cool 10 minutes in pan; turn bread out onto cooling rack; cool 30 minutes prior to slicing.
  8. Slice only as much as is being served to prevent excess drying of bread that is stored.
  9. Once completely cooled, wrap tightly in plastic.

Store at room temperature up to 3 days; rewrap immediately after slicing as this retains moisture. Servings: two 2-pound loaves. Preheat: 350°F. Prep Time: 15 minutes. Cooking Time: 55 minutes.

To freeze: Completely cool loaves; wrap tightly in plastic; store in freezer up to 3 months.

To thaw: Remove loaf to refrigerator overnight, or leave at room temperature, or defrost in a microwave oven.

Variation

To use egg: omit egg replacer powder; omit 1/4 cup water; beat 2 eggs and add during step 4