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! .
