What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

July 22, 2010

Garden Abundance = Gluten Free Zucchini Bread

Filed under: Breads,Desserts,Muffins & Quick Breads,Recipes,Vegetarian — Tags: , , , — admin @ 9:25 pm

I’ve been trying to think of somthing new to do with all this Zucchini that is overtaking my kitchen.  We have made my Zucchini Au Gratin a few times over the past week, and although it IS tasty, we are ready for something new.  I gave away a big bag of Zucchini to a friend today, but I still have more than I can ever hope to use.  So, for the first time since going Gluten-Free, I tried Zucchini Bread. 

This recipe comes from The Gluten Free Homemaker.  I always have some trepidation when trying a new recipe, as I am not fond of failure.  Who is, right?  And when these loaves came out of the oven, I wasn’t quite sure how they’d be, because they seemed a little on the “short” side.  But I need not have worried.  Once I let the loaves cool a while, cut off a slice, slathered one of them in butter and took my first bite, I was pleasantly surprised.  This is without a doubt, one of the best Zucchini Breads I’ve tasted.  It’s not super moist, but the crumb is just right and the crust has a caramelized quality that is enticing. 

Here’s the ingredient list as I found it on The Gluten Free Homemaker’s site:

  • 4 large eggs
  • 1 c. sugar
  • 2/3 c. oil 
  • 1/2 c. apple sauce
  • 2 tsp. vanilla
  • 2 c. shredded zucchini, packed (~1 large)
  • 1 c. brown rice flour
  • 1 c. sorghum flour
  • 2/3 c. potato starch
  • 1/3 c. tapioca starch
  • 2 tsp. xanthan gum
  • 1 Tb. cinnamon
  • 1 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder

You can also add 1 cup of nuts, if you want this to be even better.  I, unfortunately, have to bend to the taste of my children whom prefer that I make my quick breads without nuts.  It’s a woeful life that I lead.

The only change I made to the recipe (besides the omission of the nuts) was to add an extra teaspoon of vanilla, because in my book, you can never go wrong with extra vanilla! :-)

First, preheat oven to 375 degrees.

Oil (or spray) 2 – 9″ x 5″ loaf pans and line with parchment paper.

Grate Zucchini.  You’ll need 2 small Zucchinis, or 1 1/2 medium Zucchinis or 1 large Zucchini. 

I used my twenty-some year old food processor/blender attachment, which incidentally works much better than the new, and soon to be returned to Costo, Cuisinart Mini Food Processor my husband just bought me.

This is the texture you are going for.  You don’t want it wet, just grated.  A box type grater on the large side should work fine.

Measure out 2 cups (packed) of the Zucchini and set aside.  You can freeze any leftover for making this bread during the off-season.

Measure all dry ingredients into a medium bowl, then whisk together until combined.

Place all wet ingredients, except Zucchini, into a large mixing bowl.

Blend until well-combined.

Add Zucchini, then gradually add dry ingredients until just combined.

Batter will be thick and heavy. 

Add nuts now if you are not as swayed by your picky children as I am.

Divide into prepared pans.

Bake for 45- 50 minutes (45 minutes was the time that I pulled mine out) or until toothpick inserted in center of loaf comes out clean.

Cool for 5 minutes in pan, then loosen with knife and remove to a wire rack.

Let cool 10-15 minutes more before slicing and serving.

Be sure to spread a bit (or more than a bit!) of butter on your slice!  Enjoy!

July 10, 2010

Zucchini Au Gratin

Filed under: Recipes,Sides,Vegetarian — Tags: , , , , , , — admin @ 9:39 am

This is my favorite dish to make with Zucchini.

This is one of the very first things I ever cooked after being married (not counting the burned stew incident), and this is most definitely the very first recipe I ever invented myself.  We’ve been enjoying this great summer Zucchini dish for well…let’s just say…MANY years!

First, slice a large Vidalia (or other sweet) Onion.

Then, slice 2-3 medium to large Zucchini.

Cover bottom of 9 x 13 glass caserole with a layer of Zucchini, overlapping like this:

Follow with a layer of onion rings.

Repeat the process, layering Zucchini and Onion again.

Okay…you caught me!  I used the same photo as above, but you get my drift.

Finish with a layer of Zucchini.

Just because this is so complicated , let’s be sure you’ve got it:  That’s Zucchini, Onion, Zucchini, Onion, Zucchini.

I’m feeling a little sarcastic this morning, can you tell? 😉

You can cover with aluminum foil and bake in an oven at 350 degrees until Zucchini is fork tender, OR if you are in a hurry like I was last night, you can cover with plastic wrap and microwave on high for 7-10 minutes until tender.  You’ll want to be able to easily pierce the squash with a fork.

Here’s what it will look like once the squash is cooked and ready for the next step, which happens to be my favorite part:

You can see them beaded up with all the sweat from their little trip to the sauna.

Now, cover the whole darn thing with cheese –  glorious cheese!   I used mozzerella, but colby or cheddar works great, too.

Then, top with bread crumbs (Gluten Free, of course!). 

Do you know how to make your own bread crumbs?   I just cut or tear my gluten free sandwich bread into small pieces, run it through the food processor and then bake in the oven at 350 degrees, stirring every 5 minutes, until they are lightly browned and dry.  I store in a ziploc freezer bag in my freezer and they last for months this way.  You can take out what you need and place the bag back in the freezer for the next time.  No stale crumbs ever!

Okay, now pop the pan into the oven at 350 degrees for about 15 minutes, just until the cheese is starting to brown up a bit.   This is what it should look like when finished:

Let cool for a few minutes before cutting with a spatula to serve. 

My hubby likes this with ranch dressing.  I like it as is, simple and delicious!  This is sometimes served as our main dish (like last night) and sometimes sits on our plate beside pasta, grilled chicken, or fish.  However you decide to eat it, I hope you enjoy it!

July 9, 2010

Fresh From the Garden…

Filed under: Uncategorized — Tags: , , — admin @ 4:44 pm

 

…and I have plans for these guys tonight!  Stay tuned!

Powered by WordPress