Eeeeh! My summer squash plants have finally started to produce. Maybe not too exciting to most, but for me…I had all my early squash die and had to be re-seeded in May (live and learn, I planted the plants way too early. Seeds were a better choice, in May).
I try to pick them small, when they are tender and have few seeds developed. At this stage, no longer than my hand, they are perfect for most anything especially raw zuke noodles. And that is why I planted so many seeds. I want a lot of raw noodles come August Still, I had 3 to pick, just enough to make a loaf of bread that Alistaire could enjoy. We also picked our first “baby” carrots, the first globe zucchini, patty pan and lots of berries.
A stumbling block for cooking is finding gluten-free recipes/concepts I can adapt that are not only GF, but vegan and nut-free. Oh yeah, that is so not an easy task I am finding. So much GF uses eggs to bind or have gone the paleo route of using almond flour. Not that I don’t like those ways, don’t get me wrong. But with his allergies…I am finding yet another way to cook. Yet again. The goal though is simple: it has to fit his dietary needs and taste good. Beyond that, I am pretty open-minded now.
The bread was a success. Everyone liked it, and Walker was happy to help chow it down – and the baby ate his share very happily, daintily with a fork
Gluten-Free & Vegan Zucchini Bread
- 1 cup light brown sugar
- 1 cup Sweet White Sorghum Flour
- ½ cup Tapioca Flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ¾ tsp Xanthan Gum
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1/3 cup extra virgin olive oil
- 1 Tbsp Ener-G Foods Egg Replacer + ¼ cup warm water
- ¼ cup unsweetened non-dairy milk (any will work)
- 1 Tbsp pure vanilla extract
- 1 tsp apple cider vinegar
- 1 cup finely grated zucchini, see below
Little hands interrupting my photo shoot. Alistaire saw me working and came running up to check it out.
Preheat oven to 350°, lightly oiling or spraying a 9×5″ bread-loaf pan. Line the bottom with parchment paper, oil the paper as well.
Stir brown sugar through salt in a large mixing bowl.
In a small mixing bowl, whisk olive oil through cider vinegar.
Grate the zucchini, using a box grater. Press gently in a fine mesh strainer to remove as much moisture as possible. Knock onto paper towels, roll up and press again. Unroll and fluff up, then measure. I used 3 small zucchini.
Whisk zucchini into wet ingredients, then scrape wet into dry, stir until mixed.
Spread evenly in prepared pan, bake for 55 to 60 minutes, until a butter knife in center comes out clean. Turn out on a cooling rack, let fully cool before slicing, with a serrated knife. Store wrapped.
Makes one loaf.