quickbread - Zucchini Bread

By tinathorn

Ingredients

• gredients:
• 1/2 stick (4 Tablespoons) butter or buttery spread, softened (or 3 Tablespoons: grape seed,
• olive oil, etc.)
• 1 cup sugar or evaporated cane juice
• 2 large eggs, at room temperature
• 1 large or extra large egg white, at room temperature
• 1 1/4 cups zucchini, grated
• 1/4 cup applesauce
• 1/2 cup milk or dairy-free milk
• 1 teaspoon vanilla
• 2 cups Carla's Gluten-free Cake Flour Blend
• 2 teaspoons ground cinnamon
• 1/4 teaspoon sea salt or salt
• 1/2 to 3/4 cup walnuts, chopped or 1/4 cup poppy seeds (optional)

Details

Adapted from glutenfreerecipebox.com

Preparation

Step 1

1. Oil a 9x5" loaf pan.
2. Add the flour blend, cinnamon and salt to a separate bowl and whisk together; set aside.
3. Preheat oven to 350°F.
4. In a large bowl, add butter and sugar and by using your mixer, mix on medium speed until creamy.
5. Add eggs one at a time while mixing on low; milk and apple sauce, and mix again on low; add zucchini and vanilla; mix until well blended.
6. Add flour mixture to zucchini mixture and blend on low-medium until well incorporated and then beat on a high for about 15 seconds.
7. By hand, or by using the paddle tool or dough hook of your mixer, fold in the walnuts or poppy seeds, if using.
8. Pour batter into loaf pan; distribute evenly.
9. Place in oven and bake for 50-55 minutes or until golden brown and toothpick inserted comes out clean.