Thursday, September 30, 2010

Tis The Season For GF Zucchini Bread!

In case you're wondering what to do with the piles of zucchini sitting around your house that you can no longer pawn off to the neighbors... Delish zucchini bread is on the menu for dessert tonight and breakfast tomorrow! Pics are forthcoming, promise!
2 C grated zucchini (1 medium to large zuch should be enough, measure though)
2 C sugar
2 eggs
½ C oil
3 C rice flour
2 tsp cinnamon
1 tsp allspice (or nutmeg)
1 tsp baking soda
½ tsp baking powder
½ tsp lemon zest (lemon juice can be used as a sub or both left out entirely)
Beat all ingreds together, pour into a greased loaf pan (line bottom w/parchment).
Bake at 325 for 60 min or until toothpick comes out clean. 

Go ahead and grate lots of zucchini, bag it up and throw it in the freezer ready to make bread anytime of year! 
Zucchini pancakes are yummy too-grated zuchs mixed with an egg, some flour, some grated or finely chopped onions and salt. Throw 'em in a hot oily skillet-flip around 3 minutes. So good!

Roasting slices or cubes is another great way to use up the zuchs. They can be used for pizza topping, thrown in spaghetti sauce, put on sandwiches, in wraps, as a side dish, or just as a snack! Freeze in zippys, and thaw when ya run low.

GF Banana Bread with Chocolate Chips, Of Course!

You'll never believe this is Gluten free and no one else will either!

3 ½ C Rice flour
2 ½ tsp baking powder
1 ½  tsp salt
1 tsp baking soda
1 1/3 C sugar
½ C + 2 tbsp butter
4 eggs
¼ C milk or milk sub
2 C mashed ripe banana (2 or 3 nanners depending on size, the browner the better I say, but that all depends on how much banana flavor you wish to have come through.)
1 C dark choc chips (I like 60% Ghirardelli)

Beat all ingreds together, pour into greased loaf pan (line bottom w/parchment-grease that too!).
Bake at 325 for 60 min or until toothpick comes out clean.