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 cups zucchini, grated
1 cup pecans, chopped (optional)
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.
7. Spread evenly into the prepared pan and bake for 25 minutes or until done.