Late Summer Zucchini Bread

IMG_3433I know I haven’t posted much in the past few months but life rolls along way too quickly sometimes. Meals come and go with no time or desire to get that perfect photo of whatever you’re about to eat…until after you’re done eating and it’s too late.

However, there are a few things I managed to record this summer, which I want to share with you in the next few posts. Starting with this wonderful zucchini bread, made from zucchinis my Dad grew for me in his garden…

I used the recipe my Mom always used when I was growing up, but subbed out the flour for Cup4Cup Gluten Free multi-purpose flour, with excellent results, if I do say so myself. Here is the recipe:

IMG_3435Gluten-Free Zucchini Bread

First, preheat oven to 350 and grease a 9×13 pan.
Then, mix together these ingredients in a large bowl:
• 3 eggs, beaten
• 2 cups sugar
• 2 cups packed grated zucchini, including outside dark green layer
• 1 cup oil
• 1 Tbsp. vanilla

In a separate bowl, mix together:
• 3 cups GF flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. salt
• 3 tsp. cinnamon

Add dry ingredients to wet mixture, then mix in:
• 1/2 cup of diced walnuts (optional)
and pour into greased pan.
Bake at 350 degrees for 50 minutes or until done.

IMG_3437I made a few batches this summer and froze square pieces in freezer bags. They reheat so well and are always a much requested & very welcomed sight on my daughters’ breakfast plates. Sometimes they slice them in half across the middle and eat them with whipped cream on top.

This bread is absolutely delicious and gives long-lasting energy as well. So snag those end of summer zucchinis from your local farmer’s market and get baking! Your g-free kid will be glad you did…

~Katie