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Archive for September, 2019

It’s that time of year when people start looking for recipes to utilize the abundance of zucchini in their garden. I don’t grow zucchini because 1) the only things that grow in my yard are weeds, chives, and berries in that order (mostly in the lawn), and 2) so many people grow zucchini that I just wait around for someone else to give me their unwanted produce. This snack cake goes nicely with soup in the fall or as an afternoon snack when the kids get home from school, and is perfect for lazy cooks (like me) who can’t be bothered to squeeze the moisture out of shredded zucchini. I make it in an 11″x7″ pan, so I call it a cake rather than bread, but it’s tasty enough to not need any frosting. (That makes it low sugar, right?)

Variations:
If you want to make it a little more healthy and less sweet, you can reduce the butter/oil to 1/2 c. total, reduce the white sugar to 2/3 c., and add 1/4 c. applesauce. This recipe should work with any GF flour blend. I used the Namaste flour blend for this recipe, but you could use a homemade blend and add 3/4 tsp. xanthan gum. I also like to substitute 1/3 c. sorghum and 1/3 c. millet for 2/3 c. of the flour in order to boost nutrition. But hey, you’re already winning by making a recipe with a vegetable in it, so there’s no need to be an overachiever.

Gluten Free Zucchini Snack Cake

1 2/3 c. Namaste GF Flour Blend minus 2 T. (math-free instructions below)
2 T. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/8 tsp. nutmeg
2 eggs
3/4 c. sugar
1/4 c. brown sugar
1/4 c. melted butter plus canola oil to equal 2/3 c. total oil/butter
1/2 tsp. vanilla extract
1 medium zucchini

Preheat oven to 350 degrees. Grease an 11″x7″ or 9″x9″ pan.

To measure the flour without hurting your brain, just put 2 T. cornstarch in the bottom of the measuring cup you’re using for flour, then fill with flour to the top of the cup. (When using Namaste Flour blend, which is cheap at Costco, I substitute 1 T. cornstarch for 1 T. of the flour per cup of flour for better results when baking.)┬áCombine the first 7 ingredients. (Or if you’re me, put the spices and leavening ingredients on top of the measuring cups containing flour, then dump them into the wet ingredients all at once. Did I mention I’m lazy?)

In a separate bowl, whisk eggs. Whisk in white sugar. Dump brown sugar in the bowl, then pour melted butter/oil over it and let the oil dissolve the sugar for a minute before whisking it in. (To measure the oil, use the same brain-saving method as the flour and microwave 1/4 c. butter in a 1 c. glass measuring cup, then fill to the 2/3 c. mark with oil.) Stir in vanilla.

Shred the zucchini right into the bowl of wet ingredients because you have better things to do than squeeze liquid out of zucchini. Stir in the dry ingredients, then pour batter into your greased pan. Bake 25-30 minutes, or until the center springs back when you poke it. (I baked mine 27 minutes, and it was a little doughy in the center, so check at 25 and adjust if needed.)

Now pat yourself on the back for using 1 of the 50 million zucchini in your garden. You are winning at all the things, my friend.

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