Friday, August 19, 2011

zucchini bread.

Lets just say that I am very glad I have spell checker.. I think I tried to spell "zucchini" like 5 different ways! I tend to think of myself as a good speller, but "zucchini" was just one of those words I had to type then retype until it looked right.. More on that weird spelling vegetable later. First things first!
We may all rejoice.


OH, new computer. How I love thee. Brent bought this for us.. Alright, he actually needed to purchase a computer to use for school. He begins his masters program on MONDAY! It just happened to be when both of our computers decided to break. One needs a new hard drive and the other needs to be wiped clean and install a new program and some key "keys" do not work, such as the right click... So mine still works but will not store any more pictures and is just frustrating when the mouse pad doesn't work. sigh. 
Good thing my husband is very nice about sharing! But I'm a little more selfish and still want my own brand new computer.. ;) How much longer till Christmas? New is new and I just love it!! There is something about just starting out fresh. Yes? 

Okay, back to this whole food blog thing.. 

This was an experimentsl bread.. I wanted to create a healthy, gluten free zucchini bread. I mean what else was I going to do with this monster?



{Gluten-Free Zucchini Bread}



You will need:

Yields: 1 loaf



  • 1/2 cup coconut flour

  • 1/2 cup almond flour

  • 1.4 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp alt

  • 1/2 tsp cinnamon

  • 1/2 tsp all spice

  • 2 eggs

  • 1 monster or 2 zucchini shredded

  • 1/2 tsp vanilla

  • 2 tsp agave nectar

  • 1/4 C. coconut oil melted

  • 2 tbsp creamy almond butter


Directions:

Preheat oven to 350

Using a cheese grater, shred your monster zucchini (I actually only used a little more than half)


Mix all flours and spices together in a small bowl

In a medium bowl combine eggs, nectar, oil and almond butter-- slowly stir in the flour mixture to it and then Fold in zucchini shreds.

Pour into glass bread pan

Bake for 45-55 minutes! Let cool for 15 minutes



This Zucchini bread is also a great way to disguise vegetables if you have a picky eater :) 
Store in the fridge for safe keeping!
Enjoy!! 

Epic Race Recap comin atcha this afternoon! 

Q. What word do you always have a hard time spelling?
Well, Zucchini obviously.. and protein. ( "I" before "E" rule does not apply there)

Q. New computer or would you attempt to fix your own if the cost was about the same?




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