Supremely delicious! Shawn says tis is my very best gluten free creation to date. I'm not sure how to take that, considering that I am very proud of my extremely popular Gluten Free Peanut Butter Cookies.
This was a fun recipe to make, and the first recipe made with my new stand mixer. I tried (alsofor the first time) Arrowroot flour and I liked it. The flour mixture I used for this bread yielded an awesome light and airy texture, which aren't the words that generally come to mind with gluten-free baking, or zucchini bread.
1 cup sweet rice flour
1/2 cup millet flour
1/2 cup tapioca flour
1/2 cup arrowroot
1/4 cup sweet white sorghum flour
1/4 cup quinoa flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
2 cups grated zucchini
1/2 cup grated carrots
1/2 cup crushed walnuts
3 teaspoons pure vanilla extract
1/8 teaspoon nutmeg
3 teaspoons cinnamon
1 teaspoon salt
1 3/4 cups of sugar
1/2 cup applesauce
1/2 cup vegetable oil
Begin by whisking the flours together in a separate bowl with the other dry ingredients (minus the sugar, save that). Set this aside.
Wash and prepare your zucchini and carrots.
Add the zucchini, the carrots, the sugar, and all the remaining ingredients to your stand mixer bowl and blend thoroughly. Add the flour mixture in slowly. I did it in thirds, mixing well between each addition.
Grease and flour your loaf pan. Line your muffin tin with paper cups. Preheat oven to 350 degrees. Fill the loaf pan 3/4 full with batter. Evenly distribute the remaining batter in the muffin cups.
Bake the muffins at 350 degrees for approximately 25 minutes. (keep an eye on them and use the toothpick test) Cool out of the muffin tin on a wire rack.
Bake the loaf at 350 degrees for approximately 50 minutes to an hour. Once again use the toothpick in the center test. Cool on a wire rack.
Absolutely Delicious! Great texture! Fairly healthy (save for the sugar). Gluten Free!