Buckwheat Carob Zucchini Bread (GF)

[TwistedGibbous]

Our garden and CSA have been gracious and as a result, I have with many zucchini to plow through. Not being particularly fond of it (on pizza, and not much else!) I made an experimental bread tonight loosely based on several recipes online. I hope you enjoy it! (The husband says "good job!" and also isn't particularly fond of zucchini, so I'll take that as a rather large compliment.)

Buckwheat Carob Zucchini Bread

• ¾ c. xylitol
• 2 eggs
• 1 tsp vanilla extract
• ½ c. safflower oil
• ½ c. brown rice flour
• ½ c. buckwheat flour
• 1 Tbs cornstarch
• 1 tsp xantham gum
• ¼ tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• ¾ c. cocoa (we’re using it up) or carob powder
• 1 ½ c. shredded raw zucchini

Preheat oven to 350 degrees and spray a loaf pan (9x5x3) with nonstick cooking oil. (Really get the bottom well. Mine stuck a bit.)

Beat xylitol, eggs, vanilla and oil on medium speed for 2 minutes. Add dry ingredients (I was lazy and added them all at once and relied on the mixer to take care of lumps.) Mix until well combined. Stir in zucchini. Pour into loaf pan and bake about 50 minutes or until a toothpick inserted in the center comes out clean. (If it starts browning a lot on top, cover with foil. I did this for the last 15 minutes or so.)

 

[banjoechef]

i will be making tonnes of zucchini bread soon. It's nice to incorporate berries, nuts, or coconut into the recipe. Generally 1/4-1/2 c per loaf but watch out if using fresh berries it might take longer to cook because of the extra moisture