Sunday, July 24, 2011


We just made this moist, delicious summer bread yesterday morning. 
Our Mama has a huge garden, overflowing with exploding zucchini plants. 

We decided to make good use of her bounty...and it was definitely a good choice!
Serve this bread warm out of the oven with butter or coconut spread...
...or serve it room temperature with Neufchatel cheese. 
Bon Apetit!

Zucchini Bread

3 cups Jules "Nearly Normal" Gluten-Free Flour
1 tsp. salt
1 tsp. baking soda
3 tsp. ground cinnamon
1/4 tsp. baking powder
3 eggs (you may substitute 4 oz. applesauce for 1 of the eggs)
2 cups white or raw cane sugar
3 tsp. gluten-free vanilla extract
1 cup vegetable oil
3 cups grated zucchini
3/4 cup chopped walnuts

Preheat your oven to 350 degrees. 
Grease two 8-inch loaf pans.
[Editor's Note: Make sure you remove all the pans from the oven because I always forget this step, and that's why all my pans are burned and warped.] :)
In a medium bowl, whisk together Jules flour, salt, baking soda, cinnamon, and baking powder.
In a large bowl, beat the eggs. Add sugar, vanilla, and vegetable oil, mixing well. Add the zucchini and mix until combined.
Add in the dry ingredients gradually, mixing well. Fold in nuts. Pour into prepared pans. 

Bake for 45 minutes to 1 hour, until cake tester inserted in bread comes out clean.

Enjoy. :) 


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