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
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