Zucchini Bread

By Teresa on 14 June 2007 | Viewed 3732 times

A moist bread that looks and tastes like ‘real’ wheat bread…

Ingredients

1/2C Raisins
1/4C Water
1/2C Bean Flour (or brown rice or soy flour)
1/2C Tapioca Flour
1/2C Rice Flour
1t Baking Soda
1/2t Baking Powder
1t Xantham Gum or Guar Gum
3/4t Salt
1 1/2t Ground Cinnamon
1/4t Ground Nutmeg
1 Free Range Egg
1C Finely Grated Zucchini
1 1/2t Vanilla
1/3C Oil
1C Sugar
1/2C Chopped Walnuts
1/4t Finely Grated Lemon Rind

Method

Preheat the oven to 180oC. In a small pan, boil the raisins and water for 1 minute. Drain, reserving the water. Allow the raisins to cool. In a medium bowl, sift together the flours, baking soda, baking powder, xantham gum, salt, cinnamon, and nutmeg. Set aside. In a large bowl, beat the egg. Add the zucchini and mix well. Add the vanilla, oil, sugar, and half the flour mixture. Beat well. Add the lemon rind, and the remainder of the flour mixture. Mix well. Pour the batter into a greased 20 x 10 x 5cm loaf pan. Bake for 55-60 minutes or until a toothpick inserted near the centre of the loaf comes out clean. Cool on a wire rack for 10 minutes. Remove from the pan and cool completely on a wire rack before slicing. 

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