Once the zucchini gets prolific (which is most of the summer), I find myself grinding up a huge bowl of it about once a week. Rather than the knuckle-scraping grater, I employ the food processor. So easy. So quick. The mountain of ground zucchini is destined for the freezer, but it beckons and charms to be put to use in the present. I usually pull out enough zucchini to try a new recipe, then freeze the rest.
This zucchini bread happened on one of those occasions. I found the recipe on Food.com (here) and apparently was developed at The Culinary Institute of America. Probably neither party would recognize my revised version. 🙂
The distinguishing mark of this bread is the texture, light and cake-like. Considering there is about half the oil of most zucchini bread recipes, this is not surprising. Increased oil does make for an increase in the heaviness of texture.
Even with gluten-free flour mix, this bread has great texture and slices beautifully, the sort of slices that make you run for your camera, the sort of slices that make you think perhaps you should be on TV. Well, maybe on TV, after you get the laundry off the line and close up the chickens so the mountain lions look elsewhere for their night snack. Maybe there is actually no time for TV this season!
For best baking results, all of these ingredients should be room temperature. If, like me, you store your gluten-free baking mix in the freezer, then you must plan ahead just a little. It is inconvenient, but no big deal.
Toast the walnuts in advance for more flavor or decide they have enough flavor as they are. Use dark raisins or those lovely golden raisins for a surprising color addition to the loaves. Bake the bread in two 8 1/2 inch loaf pans or in 4 or 6 smaller ones. If you choose to go with the smaller pans, watch the baking time — it is much quicker with the small loaves.
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