Hey all! It’s the first week of school and it’s the first time in Girlfriend’s school career that we aren’t exhausted. The way things worked out date-wise, Girlfriend’s violin lessons don’t start until next week. And her teacher hasn’t assigned any homework. And, the biggest news (for me), is that I am no longer working at the school in any capacity. I finished up my tenure on the PTA Board last year. I’m not officially volunteering in the classroom. I’m not organizing and baking for the Friday Coffee Hour. Nada. It’s weird and it’s an adjustment, but it’s good. It’s time for me to move on and concentrate on my own work. What all this means is that I am not completely exhausted from the lead up to and craziness of the first week of school and neither is Girlfriend. I like it.
One thing that hasn’t changed, is that Girlfriend still doesn’t eat all (or sometimes, any) of her lunch (because she’s too busy chatting with her friends), and comes home ravenous. Then she won’t eat her leftover lunch (at least right away) because she claims it’s “gross” from having been in her lunchbox all day. Such a lose-lose situation. So, I like to have a snack on hand to help bring up her blood sugar and also her mood. After she has a snack, she’s (usually) willing to eat her leftover lunch.
Since we are in prime zucchini season, snack this week is zucchini bread! I know, I know, it’s everywhere. But we love zucchini. We eat it several times a week. And, of course, we eat it in bread. And, luckily for us, Girlfriend thinks of zucchini as one of her favorite veggies, so she will eat it in any form!
This zucchini bread recipe comes from a recipe by Paula Deen for the Food Network. I used to use a different recipe, but I like this one better. It’s yummy and is naturally dairy free, too–which is a bonus!
Zucchini Bread (With or Without Chocolate Chips) Gluten-Free (naturally dairy-free, too!)
-adapted from one by Paula Deen from the Food Network
-makes 1 9″x5″ loaf
Special Equipment Needed
-stand mixer is helpful, but a hand mixer will do fine, too
-9″x5″ loaf pan
Note: this recipe uses my gf flour mix, Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the bread)
1 1/2 C (210g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs
1 C (200g) granulated sugar
1/2 C (125ml) neutral-flavored oil (I use Rice Bran oil)
1 tsp vanilla extract
1 C (about 110g) grated fresh zucchini
1/2 C (about 95g) semisweet chocolate chips (optional)
1/2 C (about 60g) chopped pecans (optional)
Extra oil and tapioca flour for the pan
Preheat oven to 350 degrees. Grease and flour the pan with your extra oil and tapioca flour.
In a small bowl, mix together the flour, baking powder, baking soda, spices, and salt.
In the bowl of stand mixer fitted with the paddle attachment, beat eggs until they are light and fluffy–about 3 minutes. Add sugar and continue beating for another 2 minutes. Drizzle in oil and continue to beat a minute or 2 more. Add vanilla and beat to combine. Add grated zucchini and beat until just combined.
Add the flour mixture to your egg mixture–beat until just combined. With a large spoon or spatula, stir in the pecans and chocolate chips if using. Pour into prepared pan. Thump pan on counter to release and trapped air bubbles.
Bake at 350 degrees for 50-60 minutes–or until a tester comes out clean. Cool loaf in pan for 5 minutes and then turn out onto a wire rack to cool completely.
PRINT FRIENDLY RECIPE