Zucchini Cinnamon Bread
(Update April 2012: I have refashioned this recipe to lower the calorie-count and changed it from a bread to Zucchini Cinnamon Squares.)
This bread is dense, rich, moist, and fragrant with cinnamon and other spices.
It’s healthy for you too, covering all the food groups: grain (rice flour), vegetables/fruit (zucchini and applesauce), protein (quinoa flour), and oils (olive oil).
The quinoa flour has another benefit for dieters: it’s “cheaper” than rice flour in terms of calories and Weight Watcher points than the white rice flour that was called for in the original recipe.
My husband, who has a stomach of iron, can eat anything, and doesn’t need to lose weight, used to stay away from my gluten-free, diet experiments. Not any more. Now the sounds and smells of bread coming out of the oven has him wandering down to the kitchen just in time for a sample before I take the photographs. 🙂
Makes 8 slices
- 1 cup brown rice flour
- ½ cup quinoa flour
- ¼ cup tapioca flour
- ½ – ¾ cup artificial sugar
- ½ tsp. xanthum gum
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 1¼ tsp. cinnamon
- ½ tsp. ginger
- ¼ tsp. nutmeg
- 2 eggs
- ½ cup applesauce
- 2 tbsp. olive oil
- ½ tsp. vanilla extract
- ½ cup soy milk or other alternative milk, if needed
- 2 cups green zucchini, shredded (about 2 small zucchini)
- Cooking spray
- In a medium bowl, whisk together all dry ingredients: brown rice flour, quinoa flour, tapioca flour, just ½ cup of artificial sugar, xanthan gum, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, beat eggs.
- Add applesauce, oil, and vanilla to the eggs.
- Gradually add dry ingredients to the liquid ones. If batter gets too thick, add milk.
- Taste batter. If it needs more sweetening, add the remaining ¼ of artificial sugar. (The original recipe called for 1 cup of sugar, but I was conservative here. I like this bread at ½ cup of artificial sugar, but you could add more sweetener if you think the bread needs it.)
- Spray 9″ x 5″ loaf pan with cooking spray.
- Scrape batter into pan and smooth the top with a spatula.
- Bake in 350º F oven for 75 – 85 minutes, or until a knife inserted into the center comes out clean.
For Weight Watchers: Each one of 8 slices is worth 4 points on the Points plan and 4.5 points on the PointsPlus plan. Points include soy milk.
(Adapted from “Zucchini-Spice Bread” in Gluten-Free Every Day Cookbook by Robert M. Landolphi)