WELCOME TO CLINTON'S CAUSE
GFCF ZUCCHINI BREAD
3 cups All Purpose Gluten Free Flour (Bob's Red Mill)
1 teaspoon sea salt
1 teaspoon aluminum free baking soda
1 teaspoon aluminum free baking powder
2 teaspoons cinnamon
3 organic free range eggs
1 cup organic unsweetened applesauce
1 1/4 cups organic sugar
3 teaspoons vanilla extract (I use Frontiers Alcohol Free)
2 cups shredded organic zucchini
Mixing and Baking Preheat oven to 325 degrees ( Alter temperature by 5 degrees or so either way depending on oven temps)
Grease two 9 x 5 loaf pans (I use Organic Canola Oil; 2 tbsp in each pan)
In a medium bowl sift together all purpose gluten free flour, salt, baking powder, baking soda, and cinnamon.
In a large bowl beat together eggs, oil, vanilla, and sugar.
Once mixture is creamy stir in shredded zucchini.
Slowly mix together dry parts into zucchini mixture.
You may also want to add organic walnuts, organic pecans, or GFCF chocolate chips.
Pour mixture evenly into loaf pans and place in oven.
Let bake for 55 to 60 minutes or toothpick comes out clean when inserted into the center of the loaf.
Let bread cool for at least 20 minutes before serving, slice into thin slices and butter or add your favorite topping.
We tried this with some organic rosemary jelly and gfcfsf smart balance butter ... Umm Good :)
3 cups All Purpose Gluten Free Flour (Bob's Red Mill)
1 teaspoon sea salt
1 teaspoon aluminum free baking soda
1 teaspoon aluminum free baking powder
2 teaspoons cinnamon
3 organic free range eggs
1 cup organic unsweetened applesauce
1 1/4 cups organic sugar
3 teaspoons vanilla extract (I use Frontiers Alcohol Free)
2 cups shredded organic zucchini
Mixing and Baking Preheat oven to 325 degrees ( Alter temperature by 5 degrees or so either way depending on oven temps)
Grease two 9 x 5 loaf pans (I use Organic Canola Oil; 2 tbsp in each pan)
In a medium bowl sift together all purpose gluten free flour, salt, baking powder, baking soda, and cinnamon.
In a large bowl beat together eggs, oil, vanilla, and sugar.
Once mixture is creamy stir in shredded zucchini.
Slowly mix together dry parts into zucchini mixture.
You may also want to add organic walnuts, organic pecans, or GFCF chocolate chips.
Pour mixture evenly into loaf pans and place in oven.
Let bake for 55 to 60 minutes or toothpick comes out clean when inserted into the center of the loaf.
Let bread cool for at least 20 minutes before serving, slice into thin slices and butter or add your favorite topping.
We tried this with some organic rosemary jelly and gfcfsf smart balance butter ... Umm Good :)
