Here is the recipe:
Zucchini Bread
3 eggs 3
cups gluten-free flour mix*
1 cup brown sugar 1
tsp. baking soda
1 cup white sugar 1
tsp. baking powder
1 cup oil (I used olive oil) 1
tsp. nutmeg
2 cups grated zucchini 2
tsp. cinnamon
½
tsp. salt
1
tsp. vanilla
Beat eggs. Beat in
sugar, then oil. Add zucchini. Combine
dry ingredients and then add to the zucchini mix. Stir in vanilla. Pour into two greased loaf pans (I used a 7x3
pan). Bake 1 hour at 325 degrees. Let cool on a wire rack and then turn out of
the pan.
1 cup of “Grandpa’s Kitchen Flour Mix” which is rice flour, potato starch, tapioca flour, corn starch, sorghum flour and xanthan gum
1 cup almond flour
I also made these into muffins, but I didn’t like the
texture nearly as well as I like the texture in the loaf pan. The longer cooking time helped erase the
gritty texture of the rice flour and the almond flour.
I've got a black thumb, but thankfully my neighbors take pity on me and gift me zucchini from their gardens. I had some that needed to be used up, so I made some zucchini bread pancakes. We love to have pancakes for dinner, so I thought that I'd try some of these. They are quite hardy and really didn't require a lot of syrup. We used some freshly made peach jam on them and that was very tasty! The boys liked them- we ate all of them (except for the one that I accidentally burned- no one wanted that one!)
I just took a recipe from online and changed a few things to be gluten and dairy-free. I used 1/2 cup of my 3 parts rice flour to 2 parts cornstarch mix and 1/2 cup of almond flour. Instead of the buttermilk I used almond milk.
http://smittenkitchen.com/blog/2012/07/zucchini-bread-pancakes/
Makes 10 to 12 pancakes
2 large eggs
3 tablespoons olive oil
2 tablespoons light brown, dark brown or granulated sugar
1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth
1/2 teaspoon vanilla extract
2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine
1 cup all-purpose flour (half can seamlessly be swapped with a whole wheat flour)
1/4 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg
Butter or oil, for coating skillet
In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini shreds. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.
Preheat oven to 200°F and place a tray — foil-lined if you’re into doing fewer dishes later — on a middle rack.
Heat a large, heavy skillet (my favorite for pancakes is a cast-iron) over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles. Scoop scant 1/4-cup dollops of batter (mine were about 3 tablespoons each) in pan so the puddles do not touch. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath. Transfer pancakes to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm. Repeat next weekend.
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