I started my job...and the start has been slow! Between trainings and waiting on certifications I have had so much time to research recipes and become an amazing chef! (If I do say so myself!) We have had stir frys, pot roasts, lots of grilled delicious goodies, lots of rice and mexican dishes, and even some wonderful ZUCCHINI BREAD! I thought I would share my Zucchini Bread recipe as it was a combination of a couple that I found, mainly borrowing from GlutenFreeGoddess. Basically the bread is my fave though, and hopefully everyone else who has tried it has enjoyed it too :)
Oven- 350 degrees
You need a loaf pan, greased.
Ingredients:
1.5 cups Namaste GF Flour Blend
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons cinnamon
1 cup brown sugar--no clumps
1/3 cup EVOO (or other)
2 egg whites
1/4 cup vanilla soy milk (I used light)
Good squeeze of half of a lemon (for the juice!)
1 tablespoon vanilla
as many chocolate chips as desired!
1-2 cups of fresh graded zucchini--let the zucchini soak in paper towels to drain the excess water while cooking
Mix all dry ingredients (flour, baking powder, baking soda, salt, cinnamon). Once blended add the brown sugar. My brown sugar wanted to clump up so using your blender vary the speeds to get the clumps out, the clumps will not break down while cooking so get them out now.
Add wet ingredients (oil, egg whites, milk, lemon juice, vanilla). Batter will be thick, so add ingredients slowly and keep pressing batter down. Once the batter is all blended, go back to your zucchini.
Again, get as much excess moisture out of the zucchini as possible. I then used the paper towels to separate the individual shreds before putting into the batter. I used the blender on medium for less than 60 seconds to get more moisture out and into the batter, than used a spatula to hand mix the rest. I then added the chocolate chips.
The bread will need to bake for about 60 minutes, maybe longer depending on how wet your zucchini was. Test the center of your bread before taking out.
ENJOY!
And if you are GF-- Namaste has some of the BEST products out there! From flours, to brownies, to pizza crusts--just delicious. Watch for their products at HomeGoods-weird right? but a great deal on great great awesome products.
Okay now I need to work!!
Oven- 350 degrees
You need a loaf pan, greased.
Ingredients:
1.5 cups Namaste GF Flour Blend
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons cinnamon
1 cup brown sugar--no clumps
1/3 cup EVOO (or other)
2 egg whites
1/4 cup vanilla soy milk (I used light)
Good squeeze of half of a lemon (for the juice!)
1 tablespoon vanilla
as many chocolate chips as desired!
1-2 cups of fresh graded zucchini--let the zucchini soak in paper towels to drain the excess water while cooking
Mix all dry ingredients (flour, baking powder, baking soda, salt, cinnamon). Once blended add the brown sugar. My brown sugar wanted to clump up so using your blender vary the speeds to get the clumps out, the clumps will not break down while cooking so get them out now.
Add wet ingredients (oil, egg whites, milk, lemon juice, vanilla). Batter will be thick, so add ingredients slowly and keep pressing batter down. Once the batter is all blended, go back to your zucchini.
Again, get as much excess moisture out of the zucchini as possible. I then used the paper towels to separate the individual shreds before putting into the batter. I used the blender on medium for less than 60 seconds to get more moisture out and into the batter, than used a spatula to hand mix the rest. I then added the chocolate chips.
The bread will need to bake for about 60 minutes, maybe longer depending on how wet your zucchini was. Test the center of your bread before taking out.
ENJOY!
And if you are GF-- Namaste has some of the BEST products out there! From flours, to brownies, to pizza crusts--just delicious. Watch for their products at HomeGoods-weird right? but a great deal on great great awesome products.
Okay now I need to work!!
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