Did you know we offer a gluten-free menu option to our clients? This menu is also dairy-free, pork-free and nut-free, furthering the number of dietary restrictions we can accommodate. All diet needs are welcome here at Open Arms!
Gluten-free recipes often get a bad reputation for not being as tasty as their gluten-filled counterparts, but this recipe from Cook/Baker Rita Panton proves that portrayal wrong. This moist, delicious bread is the perfect antidote to the zucchini fatigue that often sets in this time of year.
Note: If you’re wondering what the term “gluten-free” means, check out this post.
Gluten-Free Dairy-Free Zucchini Bread
By Open Arms Cook/Baker Rita Panton
(Makes one 9-inch loaf)
2 cups gluten-free mix*(see below)
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
2 tbsp. flax seed, ground
1/2 cup vegetable oil
2 cups zucchini, grated
2 cups zucchini, grated
1 1/3 cup brown sugar
3 eggs
3 eggs
2 tsp. vanilla
1 cup semi sweet chocolate chips (optional)
1 cup pecans, chopped (optional)
1 cup pecans, chopped (optional)
Gluten-Free Mix
1 cup rice flour
3/4 cup sorghum flour or garbanzo flour
1/4 cup tapioca starch or potato starch
1. Preheat oven to 350 degrees.
2. Grease one 9-inch cake pan or loaf pan.
3. Combine gluten-free mix with baking soda, salt, cinnamon, ginger and flax.
4. In a mixer combine oil, zucchini, brown sugar, eggs and vanilla. Mix on medium until smooth.
3. Combine gluten-free mix with baking soda, salt, cinnamon, ginger and flax.
4. In a mixer combine oil, zucchini, brown sugar, eggs and vanilla. Mix on medium until smooth.
5. Add the dry ingredients and mix for 2 more minutes.
6. Stir in the chocolate chips and pecan pieces, if desired.
7. Spread evenly into the prepared pan and bake for 25 minutes or until done.
7. Spread evenly into the prepared pan and bake for 25 minutes or until done.
