Wednesday, May 10, 2006

Zucchini Bread

This recipe contains more chocolate chips than most zucchini bread, which is one reason we like it! The following is a "double batch" which fills a 9" by 13" pan. If you want to use loaf pans, feel free to halve the recipe and increase the temperature to 350 degrees.

It also works well as a way to use beets, if your garden produces those and you don't know what to do with them.

Preheat oven to 325 degrees.

In a large mixing bowl, combine:
  • 4 eggs
  • 1 cup sugar
  • 1 cup applesauce
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp salt
  • 4 tsp vanilla
  • 1 tsp lemon juice
In a second, smaller mixing bowl, combine:
  • 3 cups gluten-free flour mix
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 1/2 tsp baking powder
Add the dry ingredients to the batter, and mix again.

Then stir in:
  • 1 cup chopped nuts
  • 6 cups shredded zucchini (about 4 medium zucchini)
  • 2 cups chocolate chips
Using a rubber scraper, pour the batter into a well-oiled loaf pan.

Bake for 65 to 70 minutes, until the loaf tests done (not wet in the center when poked).