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Moist and Delicious Zucchini Bread




Source of Recipe


Lori Bakes


Recipe Introduction


From healthy-family.org By Caryn Talty


List of Ingredients




2 large zucchinis, coarsely shredded (should equal three packed cups of shredded zucchini)
3/4 cups honey
3/4 cups vegetable oil (your choice)
2 medium-sized bananas, mashed
3 cups of Bob's Red Mill Gluten Free All Purpose Flour. (Made with sorghum, fava bean, garbanzo bean, potato starch, and tapioca flour)
1 teaspoon aluminum free baking soda
1 teaspoon salt
1 tablespoon cinnamon
2 teaspoons of featherweight gf baking powder (or a homemade corn-free one)recipe filed under MYO
1 teaspoon guar gum (optional) You could really omit if you haven't got any. Guar gum is a corn free binder similar to xanthan gum, which is grown on corn.

Spectrum Palm Oil to grease the pan, or if you are doing dairy free, a paper towel dampened with vegetable oil (do not use a spray can like Pam as it contains chemical ingredients not suited for Feingold diet).


Recipe



Grease the bottom and sides of one 9×5 bread pan with spectrum palm oil or vegetable oil.

Preheat your oven to 350 degrees F.

In a mixer beat honey, oil, and bananas on high.

Slowly add the salt and rising agents, cinnamon, guar gum, and finally flour mix.

Beat on high for 2 minutes.

Batter should be thick and fluffy.

Now add the zucchini and mix on low.

You could add nuts if you wish or dried fruit.

Tastes great without, though.

Pour all the batter into the bread pan.

Bake 1 hour or until toothpick is clean.

Cool 5-10 minutes, then remove from pan.

When I baked this it took 1 hr. 7 minutes to fully bake up.

(Honey browns faster than sugar so if it looks like it is browning too fast cover it with foil at the end to prevent burning on top.)