Having become backyard farmers means lots of summer vegetables. Our zucchini are bearing really well. This is both good news and bad. What in the world do we do with all of this beautiful green squash.
We have always enjoyed a summer squash medley of yellow and zucchini with a small sweet onion sliced into thin rounds, all caramelized in a gluten free Italian Dressing. But, you can only eat so many until you grow really tired of this dish.
I put several of my Easy, Cheesy Squash Casseroles (click for recipe) in the freezer for later use. But, that still left me with loads of squash. Frying is one option, but since that is not really my event, I began looking around for something a little more elegant.
I had remembered my mother’s neighbor making a zucchini bread that didn’t have much taste. Determined to come up with something fabulous, I kept digging until I found a recipe that I thought would adapt to gluten free perfectly. The recipe below is the result converting and lab testing. I serve this with Honey Butter (click for recipe). The sprig of mint adds a festive touch.
Here is my recipe:
1 large egg, slightly beaten
2/3 cup sugar
1 teaspoon vanilla extract
1 1/2 cups fresh zucchini, grated
5 1/3 tablespoons butter, melted
2 teaspoons soda
1/8 teaspoon salt
1 1/2 cups Jackie's Quick Bread Flour Blend (or flour choice)
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup walnut pieces
1/2 cup Pomegranate Flavored Craisins, chopped
Here is how I put this recipe together:
1. Combine baking soda, salt, flour, nutmeg and cinnamon thoroughly; set aside. Grease and flour 1 5 x 9-inch loaf pan; set aside.
2. In a 6-cup batter bowl with a spout, place the sugar, eggs and vanilla. Using a hand mixer, mix until -thoroughly combined.
3. Stir in the grated zucchini and melted butter. Add dry ingredients, one-third at a time. Blend thoroughly after each addition. Beat on high speed after last addition for at least 4 minutes on high.
4. Stir in nuts and pomegranate craisins. Pour into prepared loaf pan; allow to stand for 15 minutes. Place in the center of baking sheet.
5. Preheat oven to 350 degrees. Place filled loaf pan in preheated oven. Bake until instant read thermometer registers 200 degrees Fahrenheit.
6. Place on cooling rack for 10 minutes. Turn out of pan and allow to cool for 15 minutes prior to cutting.
Servings: 8 Yield: 1 loaf
Oven Temperature: 350°F
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Inactive Time: 30 minutes
Total Time: 1 hour and 35 minutes
Nutrition (per serving): 312 calories, 121 calories from fat, 14 g total fat, 43.6 mg cholesterol, 365.5 mg sodium, 192.2 mg potassium, 43.6 g carbohydrates, 2.5 g fiber, 19.4 g sugar, 4.4 g protein.
Author: Dr. Jacquelyn P. Horne