02 October 2009

Zucchini Bread

For the first time in a while, I tried making zucchini bread. I'd been having a problem of it not getting done, so I modified the recipe a bit. To convert it to gluten free, I'd been adding an extra egg (adds protein and helps hold it together), but, on the suspicion that there was too much liquid in the mix, I did not do so last night. Instead, I added two teaspoons of dried egg. I also increased the leavening (from 1/4 t baking powder and 1 t soda to 1/2 t baking powder and 2 t soda + 1 t egg replacer) and replaced half the oil with butter. The resulting batter was considerably thicker than the batter I'd gotten in the past, and seemed to bake much better. I was still cautious and only put one inch of batter in the bread pans, but, as it got done with no problems, I think it would be safe to increase that depth next time. Oh, I also increased the baking temperature from 325° F to 375° F. So here's my grandmother's zucchini bread, modified to be gluten free:

Gluten Free Zucchini Bread

3 eggs
1/2 c oil
1/2 c butter (softened)
2 c sugar
2 t vanilla
2 t soda
1/2 t baking powder
1 t egg replacer (or other leavening agent)
1/4 t salt
2 t dried egg whites
2 t xanthan gum
3 c featherlight rice flour mix*
3+ t cinnamon
2 c grated zucchini
1 c chopped pecans or walnuts

Preheat oven to 375° F. Grease pans and dust with rice flour. Put the eggs into a stand mixer and let them beat while you mix soda, baking powder, egg replacer, salt, dried egg whites, xanthan gum and flour together in a separate bowl. Add the oil and butter to the eggs. Add the sugar and vanilla. Slowly add the flour mix to the mixture. Add the cinnamon. Add the zucchini. Add the nuts. Mixture will be very thick. Distribute amongst three 8" by 4" bread pans and bake for 1 hour.

Note: If you make smaller loaves or muffins, you'll need to adjust the cooking time. I only needed 45 minutes last night, since nothing wound up more than an inch deep.

*Featherlight rice flour is one of Bette Hagman's mixtures. I've modified it a bit. Instead of white rice flour, I use brown rice flour. Instead of potato flour, I use rice protein powder. Since a lot of the GF flours are low in protein, I figure adding a bit in, particularly rice protein to a rice mix, is a useful thing to do.


John said...

Cool. It's about the time of year for me to make some pumpkin bread. It's basically the same, just replace the 2c. Zucchini with 2c. solid pack pumpkin (or cooked pumpkin, if you prefer to make your own).

And maybe a pinch of pumpkin pie spice.

Qalmlea said...

Yeah, I don't use commercially mixed pumpkin pie spice because it nearly always has ginger in it. I just have all the separate spices on hand (with cardamom and coriander making up for the lack of ginger) and add them to taste.