GF Zucchini Bread

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¼ c Butter, at room temperature
(or earth balance for a dairy free recipe)

¼ c vegetable oil

1 cup dark brown sugar

1 ½ c Bistro Blend All Purpose
GF Flour

1 t ground cinnamon

¼ t nutmeg

½ t baking soda

1 t baking powder

½ t ginger powder

½ t salt

1 egg

1 cup finely shredded,
unpeeled, drained zucchini

 

Directions:

1. Preheat oven to 350.


2. Grease 8”x4”X2” loaf pan with 1 t of butter.


3. In the bowl of an electric mixer, combine the butter,
   oil, & sugar.  Cream the mixture
   until smooth.


4. Sift the flour, spices, baking soda, baking powder, and
   salt, set aside.


5. Add the egg to the creamed mixture and mix unitl
   incorporated. 


6. Add the sifted flour mixture, about ½ c at a time, until
   all is incorporated, and the batter is smooth.


7. Fold in drained, finely shredded zucchini into the
   batter


8. Pour batter into loaf pan. 


9. Bake for 55-60 minutes, or until skewer inserted in the
   center comes out clean.  For Small
   Muffins: 20-25 minutes

 

See www.theglutenfreebistro.com/blog/
for more great recipes