from Maryka, CSA crew member
Ingredients:
3 eggs plus 1 egg white
1 cup vegetable oil (or 1/2 cup applesauce and 1/2 oil)
2 teaspoons vanilla extract
2 cups sugar
3 cups grated zucchini
2-1/3 cups Gluten Free Flour Mix -(I used 1 cup quinoa flour, 1 cup oat flour and 1/3 cup potato starch)
1/2 teaspoon xanthum gum
1/2 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon baking powder
1 cup walnuts
Makes 2 loaves
Preheat oven to 350 degrees Fahrenheit. Grease two 5x9 inch loaf pans.
Combine eggs, oil, vanilla and sugar in a large bowl. Add zucchini, mixing well. In a medium bowl, sift together dry ingredients. Slowly add sifted mix to the zucchini mixture. Blend well and stir in walnuts.
Divide mixture between the two prepared loaf pans and bake for 50-55 minutes, until a toothpick inserted near the center comes out clean with a few crumbs clinging to it. Remove bread from pans and cool completely on a wire rack.
Monday, July 13, 2009
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I just made this recipe last night. Excellent! Very moist and chocolaty. The cinnamon gives it a nice hint of spice, and the walnuts give it a nice crunch. My only question is, where did the grated zucchini go? It's so incorporated into the batter that you can't percieve it in the finished cake. And the best part is that the recipe makes two cakes. When we're done with the first one, we've got another one waiting for us in the freezer!
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