Probably one of the best things about summer is there are so many fruits in season and we can enjoy fresh vegetables from the garden. This past week we picked our first zucchini from the family garden. Can you guess what that meant for me?!
This weekend I broke out my KitchenAide Mixer and got to work. I haven’t enjoyed my mom’s zucchini bread in the longest time ( I actually forgot what it tasted like) so I decided to make the bread using her recipe. Since my mom was also going to a work conference I made muffins as well, so she could take them along for the ride, and share them with her friends.
Mom’s Zucchini Bread: G-free Style
(Recipe taken from Everyday Gourmet and adapted)
2 cups evaporated cane juice
1/2 c. oil
2 c. shredded zucchini, raw and unpeeled
1 tsp vanilla
1 c. chopped nuts
3 c. Jules GF flour
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
Note: I made one zucchini bread and 12 muffins with the recipe. This recipe will make 2 loafs.
Preheat oven to 350*. Beat evaporated cane juice, eggs, oil, zucchini, and vanilla until blended. Whisk together flour, baking powder, soda, salt, cinnamon, ginger, and cloves. Add dry ingredients to the zucchini mixture. Add nuts ( I used walnuts). Pour into 2 greased loaf pans, or prepared muffin tin. Bake loaf for 50-60 minutes. Muffins take about 25-30 minutes.
OMG!! This was seriously the best thing I baked all summer. They were moist, and the spice flavor was outstanding. This is definitely a recipe you will want to try out soon.