Weekly Recipe #77: Gluten-Free Dairy-Free Zucchini Bread

Did you know we offer a gluten-free menu option to our clients? This menu is also dairy-free, pork-free and nut-free, furthering the number of dietary restrictions we can accommodate. All diet needs are welcome here at Open Arms!

Gluten-free recipes often get a bad reputation for not being as tasty as their gluten-filled counterparts, but this recipe from Cook/Baker Rita Panton proves that portrayal wrong. This moist, delicious bread is the perfect antidote to the zucchini fatigue that often sets in this time of year.

Note: If you're wondering what the term "gluten-free" means, check out this post.

Gluten-Free Dairy-Free Zucchini Bread 
By Open Arms Cook/Baker Rita Panton
(Makes one 9-inch loaf)

2 cups gluten-free mix*(see below)

2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground ginger

2 tbsp. flax seed, ground

1/2 cup vegetable oil
2 cups zucchini, grated

1 1/3 cup brown sugar
3 eggs

2 tsp. vanilla

1 cup semi sweet chocolate chips (optional)
1 cup pecans, chopped (optional)

Gluten-Free Mix

1 cup rice flour

3/4 cup sorghum flour or garbanzo flour

1/4 cup tapioca starch or potato starch

1. Preheat oven to 350 degrees.   

2. Grease one 9-inch cake pan or loaf pan. 
3. Combine gluten-free mix with baking soda, salt, cinnamon, ginger and flax. 
4. In a mixer combine oil, zucchini, brown sugar, eggs and vanilla. Mix on medium until smooth. 

5. Add the dry ingredients and mix for 2 more minutes.   

6. Stir in the chocolate chips and pecan pieces, if desired. 
7. Spread evenly into the prepared pan and bake for 25 minutes or until done.