Often I hear from fans. Luckily, most write nice notes. Some, let's just say, it's good I have rhinoceros skin…LOL
Recently, I entered into a conversation with one fan, Peg Barker, who was so sweet. At her request, I donated a few books to a cause for cancer. [My mother died of cancer.] In return, Peg made me the most beautiful potholders! Look at the handiwork. And do you see the cheese and wine in the fabric? Fabulous.
Peg and I shared a few more emails and at one point, she sent me a recipe for gluten-free zucchini bread. What was so funny is it matched a recipe for zucchini bread that my lifelong friend Carol Jorgenson Mince gave me years ago! (Regular recipe) Years later, when I had to tweak the recipe to make it gluten-free, it nearly matched Peg’s. Does that mean there’s nothing new under the sun? Nope. Just means that many recipes are so good, why change them!
|Carol has always been taller than I am!!|
I love zucchini. It’s one of those vegetables that is so good for you. It’s packed with vitamin A and provides lots of potassium. When it goes into a sweet bread like this, it disappears, so I can promise you, your kids won’t notice it’s there. PS You can also hide it in meatloaf and spaghetti sauce, too!
(makes 2 loaves)
1 cup oil
2 cup sugar
½ cup brown sugar
2 cups finely grated zucchini (peeled or unpeeled; to taste)
3 teaspoons vanillin
3 cups GF flour
1 teaspoon xanthan gum
1 teaspoon salt
3 -4 teaspoons cinnamon (your preference)
1 teaspoon baking soda
¼ teaspoon baking powder
Preheat oven to 350 degrees F.
Beat eggs. Add oil, sugars zucchini, and vanilla. Mix lightly but well. Add GF flour and xanthan gum. Add salt, baking powder, soda, and cinnamon. Mix well until blended.
Pour into 2 8”-loaf pans.
Bake 8- loaf pans or 9”- loaf pans one hour. Done when pricked with a toothpick and it comes out clean.
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