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My sister found out recently that she’s allergic to gluten, so when we went on a family trip recently, I decided to try my hand at making some gluten-free zucchini bread. The recipes I found online were all pretty confusing (mixing flours, xantham gum — I threw up my hands!) so I decided to just wade in and experiment. I also wanted to avoid using sugar so my toddler could have some without going crazy on the plane (some recipes used as much as 2 cups of brown sugar with very little zucchini to balance it out) so I added some banana and raisins instead. The results were pretty fantastic, if I do say so myself, and about as healthy as it gets! Check out the recipe after the jump.


Gluten-Free, Sugar-Free Zucchini Banana Bread
2 cups garbanzo bean flour
1 teaspoon baking soda
1/2 cup canola oil
2 beaten eggs (you can try using only one, but I wanted to make sure the garbanzo flour held together)
2 mashed ripe bananas
1/2 cup plumped raisins (simmer in 1/2 cup water for a few minutes)
1-1/2 cups grated zucchini
handful of nuts or sunflower seeds
Add ingredients in the order above (including the water the raisins were simmered in) and pour into a greased loaf pan. Bake for about an hour at 350, until a toothpick comes out clean. Enjoy!