Zucchini-Walnut Bread

A take on my Mom’s favorite carrot cake recipe, adapted to be gluten free, with spices amped up a bit. This easy quick-bread makes good use of the abundance of zucchini in your garden right about now. It comes together in a flash and will keep well, wrapped tightly in plastic wrap, in your fridge up to 1 week. Enjoy!

Zucchini-Walnut Bread

Yields 1 loaf (@9x5x3-inches)

Ingredients

1 cup Vegetable Oil (Sunflower, Canola, Rice Bran etc…)

3/4 cup light brown sugar

3/4 cup white sugar

4 large eggs

1 tsp vanilla extract

1 1/2 cups white rice flour

3/4 cup sorghum flour

1 tsp baking soda

2 tsp baking powder

1/2 tsp xanthan gum

1/2 tsp kosher salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cardamom

3 cups shredded zucchini (from 1 large or 2 medium zucchini)

1 cup chopped walnuts

METHOD

1. Preheat the oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, sugars, eggs, and vanilla. Mix on medium speed until emulsified and light in color, about 2 minutes

2. Add all the dry ingredients (white rice flour through ground cardamom) and mix on low speed to incorporate for 1-2 minutes, then on medium speed for 1-2 minutes more to ensure there are no unmixed dry bits left in the bottom of the bowl.

3. Add the shredded zucchini and walnuts and mix on low speed, just to combine. Spray a loaf pan with nonstick spray and add batter to the pan. Smooth the top with a spatula.

4. Bake for 45-55 minutes, rotating halfway through, until the top is deeply golden brown and the center springs back when pressed gently with your fingers. If the top looks too dark when you go to rotate the pan, you can tent the cake with foil for the remainder of the baking time. Allow to cool for 15 minutes in the pan before unfolding to a wire rack to cool completely before. Use a serrated bread knife to cut slices. Store leftovers tightly wrapped in plastic wrap in the refrigerator, up to 1 week.