#GF Zucchini Bread 2012

Preheat your oven to 350ºF. Line the bottom of a 9-inch loaf pan with a piece of parchment paper. Lightly oil it.

Ingredients

1 1/2Bistro Blend All Purpose Flour (available at www.theglutenfreebistro.com)

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon xanthan gum

1/2 teaspoon fine sea salt

2 teaspoons cinnamon

1 cup brown sugar

1/3 cup light olive oil or coconut oil

2 free-range organic egg whites, beaten or eggre placer (1/4 cup liquid)

1/4 cup coconut milk

1 teaspoon fresh lemon or orange juice

1 tablespoon bourbon vanilla

Option: 1/3 cup chopped walnuts or pecans



Instructions: Press the grated zucchini with a paper towel to remove as much> moisture as you can. After pressing, fluff with a fork. Set aside.

In a large mixing bowl, whisk together the Bistro Blend Flour, baking powder, baking soda, sea salt, and cinnamon. Add in the brown sugar.

Add the oil, lemon juice, egg whites or egg replacer, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.

Add in almost all of the shredded zucchini (I save out a few shreds to decorate the top of the loaf) and stir by hand to combine. If you are adding nuts, stir them in to distribute.

Scoop and scrape the batter into the prepared loaf pan and using a silicone spatula, even out the top.  Add a few shredded zucchini strands to the top. Bake in the center of a preheated oven until the top
is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This takes 55 minutes.  Test with a thin sharp knife or  a wooden pick- either should emerge with no crumbs or batter.

Yield: 1 9-inch loaf

Adapted from www.theglutenfreegoddess.blogspot.com/