Wednesday, October 3, 2012
The local grocer has a great deal on old produce. They take the bruised and battered fruit & vegetables and wrap them (wastefully) into plastic take me away before I'm trash packs. I come upon them after browsing through the regular vegetables and stare in astonishment at the amount of food I can buy for only $1.50. Two days ago I got a vegetable block with artichoke, eggplant and zucchini. Nothing moistens up a loaf of bread or a chocolate cake like finely grated zucchini. I found a recipe for the zucchini bread (something I've been craving for months now) from Gluten Free on a Shoestring. Naturally, I made my own adjustments below:
1 1/2 cups gluten free flour blend (I have a mix of quinoa flour, coconut flour and Bob's Redmill all purpose)
1 tsp xanthum gum
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp clove
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/4 cup grated zucchini (I grated one full zuch)
1 ripe banana mashed
1/4 cup olive oil
1 tsp vanilla extract
1 tbsp honey
1/4 cup rice or almond milk
*optional* 1/2 cup chopped walnuts
1. Preheat the oven to 425 F and grease a standard loaf pan.
2. Combine dry ingredients including sugar in a bowl and set aside. Whisk well to smoothen any lumps.
3. In a separate bowl stir together eggs, zucchini, mashed banana, oil, vanilla, honey and milk until well combined.
4. Make a well in the dry ingredients and pour the wet in. Stir until just combined but do not over stir.
5. Bake bread in the oven until the top is browned (about 15 mins) then reduce temperature to 350 and bake until a toothpick inserted in the middle comes out mostly clean (another 15 mins).
6. Cool, slice and devour.