’Supersized Zucchini' Bread (GF)

When life gives you a zucchini the size of a small chicken, it's time to get out the box grater. Deb Perlman of Smitten Kitchen spent two years tweaking this quick one-bowl recipe that spares you the messy step of squeezing out the grated zucchini. And, by grating just the outer layer of these XXL specimens and discarding the tough interior, a lovely homemade bread can salvage at least part of these 'supersized' specimens from the compost.

My Paleo Marin Rating: 2.5 Persimmons*

Ingredients:

2 cups (13 oz. or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater
2 large eggs
2/3 cup (160 ml) olive oil, or melted unsalted butter
1/2 cup (95 grams) packed light or dark brown sugar
1/2 cup (100 grams) pure cane sugar
1 teaspoon pure vanilla extract
1 teaspoon fine sea salt

1 1/4 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
3/4 teaspoon baking soda
1/2 teaspoon baking powder

2 cups (260 grams) gluten free flour, preferabley Cup4Cup Gluten Free Multipurpose Flour

Topping: 1-2 tablespoons (25 grams) turbinado or muscovado sugar

Directions:

Preheat oven to 350º F (177º C). Lightly coat a 9" x 5" loaf pan with non-dairy spray or butter.

1. Place grated zucchini in a large bowl. Add eggs, oil, sugars, vanilla, and salt. Use a fork to combine.

2. Sprinkle the cinnamon, nutmeg, baking soda and baking powder over the surface and stir to combine. Make sure all ingredients are well dispersed.

3. Add the flour and mix just until it is combined with the other ingredients. Pour into prepared loaf pan and smooth the top with an offset spatula. Sprinkle the turbinado or Muscavado sugar over the top.

4. Bake for 55 to 60 minutes, until a wood skewer comes out clean. Check the middle and top of the cake for doneness.

5. Let the bread cool in the pan. Leave in pan, unwrapped, overnight or 24 hours. Remove it carefully so as not to disturb the sugar on top. Serve in slices.

The recipe says that this zucchini bread will keep for 4-5 days at room temperature. Wrap the cut end in foil and return it to the baking pan, leaving the top open so it remains crunchy.

Recipe adapted from Smitten Kitchen recipe here.

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*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.