Guest guest Report post Posted February 26, 2006 This one is from the files. Zucchini Bread Mix well: 3/4 cup water + 2 tsp guar gum (3 eggs) 1 cup olive oil 1 Tbsp (3 tsp) vanilla Add and Mix: 2 1/4 cups brown rice flour 3/4 cup cornstarch (cornflour) 1 Tbsp (3 tsp) GF baking powder 2 tsp baking soda (bicarbonate of soda) 1 tsp stevia (I added some grape juice concentrate) 1 Tbsp (3 tsp) cinnamon 1/2 tsp nutmeg 1/2 tsp ginger Stir in: 3 cups shredded unpeeled zucchini 1 cup chopped nuts 1 cup raisins (opt) Divide into 2 greased loaf pans. Bake at 350F (175C) for 1 hour. Remove from pan and cool. Note: Frozen shredded zucchini can be used. Discard about half of the juice from the zucchini. It was a hit. Note the " was " , the boys consumed it in a matter of minutes. , Priya <sripriya25 wrote: > > can anyone please give me the recipe for zuchinni > bread..? would really appreciate it .. thanks in > advance, > Priya > > > > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 6, 2006 This is my recipe for zuchinni bread, it is moist and super yummy. It makes two loaves ( I like to make lots so I can freeze the extras to add to lunches) but can easily be halved. Zucchini Bread 2 cups sweet white rice flour (or white rice flour) ½ cup tapioca starch ½ cup potato starch flour 3 tsp baking soda 3 tsp baking powder 3 tsp xanthan gum 1 tsp salt 1½ cups sugar ½ cup canola oil ½ cup apple sauce 1/4 cup milk substitute 4 tsp egg replacer mixed with 8 Tbsp water 2 tsp vanilla 3 cups zucchini, grated In small bowl combine dry ingredients. In mixer bowl combine sugar, oil, applesauce, egg replacer and milk. Mix well. Add vanilla and mix again. Then add zucchini and mix until combined. Add dry ingredients and mix well. Spoon batter into lightly oil loaf pans. Bake at 350 for about an hour. Should be golden and test dry in center. Makes two loaves. , Priya <sripriya25 wrote: > > can anyone please give me the recipe for zuchinni > bread..? would really appreciate it .. thanks in > advance, > Priya > > > > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 7, 2006 I'm going to try this, looks good. Question: when you say " egg replacer " , do you mean the powdered kind? I also found a liquid that looks totally gross so I'm wanting to work with the powdered stuff. Any advice? , " Robin " <TREFFRRO wrote: > > This is my recipe for zuchinni bread, it is moist and super yummy. > It makes two loaves ( I like to make lots so I can freeze the extras > to add to lunches) but can easily be halved. > Zucchini Bread > > 2 cups sweet white rice flour (or white rice flour) > � cup tapioca starch > � cup potato starch flour > 3 tsp baking soda > 3 tsp baking powder > 3 tsp xanthan gum > 1 tsp salt > 1� cups sugar > � cup canola oil > � cup apple sauce > 1/4 cup milk substitute > 4 tsp egg replacer mixed with 8 Tbsp water > 2 tsp vanilla > 3 cups zucchini, grated > > In small bowl combine dry ingredients. In mixer bowl combine sugar, > oil, applesauce, egg replacer and milk. Mix well. Add vanilla and > mix again. Then add zucchini and mix until combined. Add dry > ingredients and mix well. > Spoon batter into lightly oil loaf pans. > Bake at 350 for about an hour. Should be golden and test dry in > center. > Makes two loaves. > > > , Priya <sripriya25@> > wrote: > > > > can anyone please give me the recipe for zuchinni > > bread..? would really appreciate it .. thanks in > > advance, > > Priya > > > > > > > > > > > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 8, 2006 Hi Renee, Yes, I used a powdered egg replacer. Kingsmill is the brand that is avaiable around here. It works very nicely. Simple to use, you can either add it, as is, to the dry ingredients then add the needed amount of moisture to the wet ingredients, or like I've used here by mixing it with water first. The directions on the box are pretty straight forward. Robin. , " Renee Bastet " <renee wrote: > > I'm going to try this, looks good. > Question: when you say " egg replacer " , do you mean the powdered kind? > I also found a liquid that looks totally gross so I'm wanting to work > with the powdered stuff. Any advice? > > , " Robin " <TREFFRRO@> > wrote: > > > > This is my recipe for zuchinni bread, it is moist and super yummy. > > It makes two loaves ( I like to make lots so I can freeze the extras > > to add to lunches) but can easily be halved. > > Zucchini Bread > > > > 2 cups sweet white rice flour (or white rice flour) > > � cup tapioca starch > > � cup potato starch flour > > 3 tsp baking soda > > 3 tsp baking powder > > 3 tsp xanthan gum > > 1 tsp salt > > 1� cups sugar > > � cup canola oil > > � cup apple sauce > > 1/4 cup milk substitute > > 4 tsp egg replacer mixed with 8 Tbsp water > > 2 tsp vanilla > > 3 cups zucchini, grated > > > > In small bowl combine dry ingredients. In mixer bowl combine sugar, > > oil, applesauce, egg replacer and milk. Mix well. Add vanilla and > > mix again. Then add zucchini and mix until combined. Add dry > > ingredients and mix well. > > Spoon batter into lightly oil loaf pans. > > Bake at 350 for about an hour. Should be golden and test dry in > > center. > > Makes two loaves. > > > > > > , Priya <sripriya25@> > > wrote: > > > > > > can anyone please give me the recipe for zuchinni > > > bread..? would really appreciate it .. thanks in > > > advance, > > > Priya > > > > > > > > > > > > Tired of spam? Mail has the best spam protection around > > > > > > > > > Quote Share this post Link to post Share on other sites
