Zucchini Bread x 2

Zucchini-Bread-web

I bake a lot now that I have kids, I can’t say that I’m particularly good at it but am getting A LOT of practice in!  I try and put some form of home baked goodie in the girls lunch boxes for recess and generally want them to be low in sugar, fairly nutritious and more often than not gluten free given intolerances etc etc.  Banana Bread is always a winner but I was wanting a variation.  While I was cleaning out the bottom of the crisper, as you do, I found an excess of zucchini for some reason which got me thinking about Zucchini Bread.

Zucchini is in season in summer and spring but really it’s available all year round and it has been like spring anyway up until now so I found this Best Ever Zucchini Bread recipe on the lovely My Pretty Life in the Suburbs.  Click on the link for the delicious recipe or if you want my adapted version using Gluten Free flour and Rice Malt Syrup instead of sugar scroll down, I have also adapted it for the Thermomix keep scrolling for that one down.   The recipe makes 2 loaves so you can freeze one for later on or half the quantites if you don’t want 2 loaves.

A note on Rice Malt Syrup – if you want to cut out sugar you generally replace quantities like for like but as it makes it a bit more liquidy you need to increase the flour or dry ingredients.

Unless you tell the kids won’t even know what’s inside it and once they taste it they won’t care!

Zucchini Bread

2 large or 4 small zucchini’s, grated

3 eggs

1 C vegetable oil ( I used Grapeseed oil)

2 C Rice Malt Syrup

2 tsp vanilla extract

4 C Gluten Free Flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

Method

Preheat the oven to 160 C and line 2 loaf tins with baking paper.

Grate the zucchini, either by hand or in a little blender, set aside

Put eggs, oil, Rice Malt Syrup and vanilla in a mixer and combine

In another bowl put all the dry ingredients, flour, salt, baking soda, baking powder and cinnamon and combine

Gradually add the dry into the wet ingredients combine and then add the zucchini and mix all together.

Bake in oven to 1 hour 20 – 25 minutes or until an inserted skewer comes out clean

Cool in the tin for a while and then turn out onto a wire cooling rack to cool completely.

Zucchini Bread - Thermomix

Ingredients

  • 320 g zucchini, roughly chopped
  • 3 eggs
  • 190 g vegetable oil ( I used Grapeseed oil)
  • 550 g Rice Malt Syrup
  • 2 tsp vanilla extract
  • 400 g Gluten Free Flour
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon

Instructions

  1. Preheat oven to 160 C and line 2 loaf tins with baking paper
  2. Grate zucchini 4 seconds / speed 6. Set aside
  3. Without washing the bowl put the eggs, oil, RM syrup and vanilla in the bowl and combine 5 seconds / speed 3
  4. Add flour, salt, baking soda, baking powder and cinnamon combine 20 seconds / speed 3 / reverse
  5. Add zucchini 15 seconds / reverse / speed 3
  6. Pour into the prepared loaf tins and put in the oven to bake for 1 hour 20 - 25 minutes or until an inserted skewer comes out clean.
  7. Cool in the tins for a while and then turn out onto a wire cooling rack to cool completely
http://www.boiledeggsandsoldiers.com/2014/06/i-wont-tell-if-you-dont-zucchini-bread/

 

 

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