Zucchini Bread - Gluten Free with Cardamom and Ginger

Zucchini Bread - Gluten Free with Cardamom and Ginger

325F

60 minutes

Two 9x5 oiled loaf pans

In large mixing bowl beat well:

     3 eggs

Add

     1 tsp dried orange peel

     2 slight cups white sugar

     1 TBLsp vanilla

Continue beating until light and bubbly.

In separate bowl mix together

     1 cup corn flour

     1 cup quinoa flour

     1 cup Gluten Free flour mix (rice, tapioca, potato starch)

     1 slight tsp xantham

     1 tsp salt

     1 tsp baking soda

     ¼ tsp baking powder

     1 tsp egg replacer

     1 tsp ginger

     1 tsp cardamom

     1 tsp pumpkin pie spice or cinnamon

     ½ tsp nutmeg

Grate 2 ¼ cups zucchini– about one ‘medium’

Put about ¼ cup of grated zucchini in a 1 cup measuring cup then fill to top with corn or canola oil.  Add to egg mixture and beat well.

Lightly pack 1 cup with grated zucchini.  Add to egg mixture and blend in well.

Add ½ of the flour mixture and blend in

Add second cup of zucchini and blend

Add the rest of the flour and mix well.

Pour into two oiled 9x5 loaf pans

Sprinkle golden raisins or dried cranberries on top

Cook 325F for 60 minutes

You can check for doneness by inserting a toothpick – it should come out clean.   

Or, the bread will pull away from the side of the pan when it is done as you can see in this picture.

Not all zucchini has the same moisture content.  If it seems dry, add a little more.  

The bottom picture shows what happens when you add that last extra bit of grated moist zucchini so that it is not wasted - with too much moisture, the bottom of the loaf gets pretty flat and solid.  Still tastes great but it won't win any prizes at the fair.