I have been experimenting with this recipe with lots of success. If I bake one large loaf the center doesn't cook all the way through and the outside gets really dark. I make 3 muffins and put the rest of the dough in a bread pan. The loaf is not as tall but it cooks all the way through. I also substitute 3 large ripe bananas for delicious banana nut bread & muffins.
1 cup nuts, chopped
1 1/2 cup freshly shredded zucchini
1/2 cup vegetable oil
1 cup sugar
2 eggs
2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. baking powder
1 1/2 cups GF Flour Mix (1 c rice flour; 1/4 c tapioca starch; 1/4 c potato starch)
1 1/2 tsp. xanthan gum (1 tsp per cup of flour)
Shred the zucchini and chop the walnuts in a food processor and set aside.
Use a mixer to beat the eggs, add sugar, oil and vanilla. Add 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 a greased loaf pan and bake at 350 degrees for 40 to 50 minutes. Take out and cool on baking rack.
Enjoy!
1 cup nuts, chopped
1 1/2 cup freshly shredded zucchini
1/2 cup vegetable oil
1 cup sugar
2 eggs
2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. baking powder
1 1/2 cups GF Flour Mix (1 c rice flour; 1/4 c tapioca starch; 1/4 c potato starch)
1 1/2 tsp. xanthan gum (1 tsp per cup of flour)
Shred the zucchini and chop the walnuts in a food processor and set aside.
Use a mixer to beat the eggs, add sugar, oil and vanilla. Add 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 a greased loaf pan and bake at 350 degrees for 40 to 50 minutes. Take out and cool on baking rack.
Enjoy!
