I am not in love with this weather at all it seems we went from 90 to 105 in two days. I hope it is not going to be as hot this weekend; Josh wants to go to the lake and fish for his birthday. I am not looking to being in the hot sun roasting like a baked chicken. Whether it is hot or not I know I cannot talk him out of going so I am hoping, praying and crossing my fingers for cooler temps this weekend.
I am going to be stuck in the kitchen whipping up a cake (in this heat). I am looking forward to it but right now I have a gluten free recipe. I have fallen in love with eating gluten free breads they are very moist, light, with an airy flavor. Gluten free Zucchini bread is very, very moist. I left it out and it did not dry out at all. I was amazed at the results. It is not too sweet and will go great with peanut butter, yogurt, or boiled eggs for breakfast. If you have not already Vote for me in the Gluten Free Recipe Contest
Gluten Free Zucchini Bread Recipe:
2 cups gluten free baking mix
1 ½ cup grated zucchini (packed)
3 eggs
1/2 tsp. vanilla
1 cup melted whipped butter (salted)
¼ cup milk (I used almond)
½ cup brown sugar (packed)
½ cup granulated sugar
1tsp. xanthan gum
½ tsp. baking powder
½ tsp. salt
Recipe Directions: Preheat oven to 350; shred zucchini with a grater and set aside. In a large bowl mix melted butter and sugar; slowly add eggs, vanilla and milk mix until all the ingredients are mixed in.
In a separate bowl sift flour, baking powder, xanthan gum and salt. Mix dry ingredients into the wet ingredients. Fold zucchini into mixture. Once done place mixture into a buttered loaf pan and place in the oven.
Bake bread for an hour and 10 minutes or stick a tooth pick in the bread, if it comes out clean the bread is done. Let the bread cool before you take it out the loaf pan.
Sounds great and I would like to bake it! You mentioned vanilla in your recipe but I cannot find the amount in the list of ingredients. How much should I take? And by Brown you mean brown sugar? I have gluten free self raising flour, you think I can use that and leave out the baking powder? Lots of questions, I’m sorry, but better ask before I start, I don’t want to ruin some good ingredients :-). Thanks!
I used about a 1/2 tsp of vanilla and yes it was brown sugar, thanks for letting me know :). If you are using self rising flour I would definitely leave out the baking powder and maybe the salt. Some self rising flours have too much salt (in my opinion).If you have any more questions just ask me! I love to help. Make sure you grease and butter that loaf pan really well, and let me know how the bread comes out 🙂