Tuesday, June 26, 2012

Gluten Free Peanut Butter Zucchini Bread

A friend of mine and I are going on a road trip today. In exchange for her driving services, I am chipping in gas money and gluten free snacks. Today I made Kale Chips (See previous post) and tried this new recipe for Gluten Free Peanut Butter Zucchini Bread. So far it smells delicious (and the batter was yummy too) Pics to come!

Hold out oil to see if it is needed, as you may not need any oil at all in this recipe. If the bread dough seems wet enough, do not bother adding it, the peanut butter is oily enough without additional oil. If the bread dough seems a bit too thick you can add the oil or extra coconut milk
Preheat oven to 350
Use a toothpick to test for readiness when you think it's done
Walnuts or peanuts would be delicious in this if you wish to add them remember to adjust your calories
After grating zucchini, press with paper towels to reduce water then fluff with a fork before adding to mix
Coconut oil can also be used to replace EVOO
If you don't have an egg allergy like me, feel free to use 1 egg in place of the apple sauce

1 1/2 cups Grated Zucchini
1 cup Almond Flour
1/2 cup Polenta (Ground Corn Meal)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt (fine, not the coarse sea salt kind)
1 1/2 teaspoon cinnamon
1 cup brown sugar
1/2 cup Extra Virgin Olive Oil
1/2 teaspoon almond extract
1/4 cup coconut milk
1/8 cup smooth peanut butter
1/4 cup peanut butter chips (organic, no sugar added)
1/4 cup unsweetened apple sauce

Preheat oven to 350 and prepare bread pan (I used a silicon bread pan that doesn't require greasing since this is already a pretty oily recipe)
Mix 1 cup Almond Flour, 1/2 cup Polenta, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon xanthan gum, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, then add 1 cup brown sugar and mix till smooth
Add 1/2 teaspoon almond extract, 1/4 cup coconut milk, 1/4 cup smooth peanut butter (I use organic, no sugar added) 1/4 cup organic unsweetened apple sauce.
If the mix seems wet enough, don't bother adding oil, otherwise add 1/4 cup EVOO (or coconut oil or coconut milk) Mix till smooth
Add 1 1/2 cups strained and fluffed zucchini

Pour dough into bread pan and place on center rack of the oven at 350 for 35 minutes
At 35 minutes add  peanut butter chips on top. I like to press it into the top in swirls
Place bread back in oven for 25-30 minutes (check with toothpick to see when done)

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