Gluten-Free Baking for Beginners: The Essential Guide to Sweet and Savory Baking by Johnna Wright Perry

Author:Johnna Wright Perry [Perry, Johnna Wright]
Language: eng
Format: azw3
Publisher: Rockridge Press
Published: 2021-05-03T16:00:00+00:00

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Nonstick cooking spray

3 small zucchini

1 ½ cups (330 grams) granulated sugar

⅔ cup (160 ml) grapeseed oil or vegetable oil

4 large eggs

1 tablespoon vanilla bean paste or vanilla extract

3 cups (420 grams) Gluten-Free Whole-Grain Flour Blend

2 teaspoons baking soda

1 teaspoon xanthan gum

1 teaspoon ground cinnamon

¾ teaspoon fine sea salt

½ teaspoon baking powder

¼ teaspoon ground cloves

½ cup (64 grams) chopped walnuts (optional)

1. Preheat the oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray and set aside.

2. Using a box grater or the shredding attachment on a food processor, grate the zucchini using the second largest cutting size. You should have about 3 cups (450 grams). Place in a large mixing bowl.

3. Add the sugar, oil, eggs, and vanilla bean paste to the zucchini. Stir until well mixed.

4. Stir in the flour blend, baking soda, xanthan gum, cinnamon, salt, baking powder, and cloves until well mixed. Fold in the walnuts (if using) and pour the batter into the prepared loaf pan.

5. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Place the loaf pan on a wire rack to cool for 10 minutes. Gently loosen the loaf around the edges of the pan with a knife and tip out the loaf to cool completely, about 1 hour, on the rack before slicing.

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