|No big deal, just an amazing box of produce on your doorstep|
The most enjoyable part for me, though, "hoe-ing" aside, is getting produce I would never buy and figuring out what to make with it. Turns out persimmons are lovely in a quinoa/spinach salad, (thanks to Sophia for showing me when they're ripe, much tastier), spaghetti squash does indeed replace actual pasta quite well, a delectable substitute, and aaaaaaaaaah, the ultimate tasteless vegetable, zucchini. I had six of them, and I didn't know what to do with 'em. Sure, I could fry 'em up, nothing tastes bad fried, but that's not the healthiest option, we don't fry in this house, and sure they're okay in the summer, grilled on the bbq, but to be honest, they're not my favorite veggie. Until.....
Gluten-Free Zucchini Bread from the gluten-free goddess!
|NOT the gluten-free goddess|
Now, I've never baked a thing in my life. Hell, I just started occupying a kitchen, (no wall street pun intended), 7 years ago, but I've been missing out, this stuff rules, it's fun to make, easy, and there's NO CHOPPING!
You can make this with or without eggs, and it's dairy-free. Also, I substituted organic agave instead of brown sugar.
Preheat your oven to 350 degrees (I set mine at 325 degrees because, once again, Sophia saved my ass and informed me that when using agave, you decrease your oven temp by 25 degrees, and increase your baking time by about 10 minutes, because agave can burn.) Google THAT!
Line the bottom of your 9 or 10" loaf pan with parchment paper and lightly oil it. (Didn't do this the first time, DID do it the second. I recommend it, made life a little easier, I didn't have to shake it and bang it...I'm learning people.)
1 cup peeled, and grated zukes (I used a little more the second time, and it was better)
1 cup sorghum flour
1/2 cup tapioca startch
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
2/3 cup agave (or 1 cup brown sugar)
1/3 cup light olive oil or coconut oil (I used coconut)
1 teaspoon fresh lemon or lime juice
2 free-range organic egg whites, beaten, or egg replacer (1/4 cup liquid)
1/4 cup coconut milk
Option: (which I happily took, the walnut route)
1/3 cup chopped walnuts or pecans (I even went with a little more than 1/3 cup, but I'm nutty! These are the jokes, people.)
Press the zucchini in between paper towel to soak up as much moisture as you can, then fluff with a fork.
In a large mixing bowl, mix up the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, and cinnamon. Add in the agave (or brown sugar).
Add the oil, lemon juice, egg whites, and the coconut milk. Beat on medium-high until smooth, about 2 minutes.
Add in almost all of the zucchini, leaving out some shreds to bake on top for decoration. Stir by hand to combine. If you're adding nuts, stir them in now.
Scoop, pour, scrape, get it all into that prepared loaf pan and even out the top.
Add shreds of zucchini on top.
Bake in the center of your preheated oven until the top is golden brown and firm, yet gives a bit when lightly touched. It should feel springy. Could take anywhere from 50 to 60 minutes, mine took 65 with the agave. Test with a thin knife, it should emerge with no crumbs or batter on it.
*A good tip about gluten-free baking: You want your batter to be room temperature, not cold from the fridge.
And there it is. Toast that stuff up in the morning, throw a little butter or jam on it, and fuhgeddaboudit! Do that again in the afternoon, repeat before bed, and you'll see very quickly how fast this zucchini bread disappears. Scrumptious.
|I'm a baker now!|