Zucchini Pecan Bread (Gluten-free)

This is the time of year when people have extra zucchini.  Maybe you are one of them, or maybe you are like me and have generous friends (thank you, Kim!) who share from their abundance.  If you find yourself with zucchini, you may be looking for some good recipes.  This one comes from my favourite cookbook author, Julie Van Rosendaal.  She also happens to be Canadian.  The original recipe calls for regular flour, but I adapted this to be gluten -free by substituting my own gluten-free flour blend (that contains xanthan gum).  Other than that, you can follow the recipe as is.  Julie also provides an optional lemon rind addition, but I was out of lemons, so left that out.  Also, you can substitute pecans for walnuts.  Tonight I am baking chocolate chip zucchini brownies, so stay tuned for that one.

 Ingredients

2 cups flour (I used Silvana's gluten-free flour blend) 

3/4 cup sugar

1 Tb. baking powder (use gf baking powder)

1/2 tsp. baking soda

1/2 tsp. cinnamon (optional)

1/4 tsp. salt

1/2 cup milk

1/4 cup canola oil

2 large eggs

grated zest of 1 lemon (optional)

2 cups grated unpeeled zucchini (about 1 large)

1/2 cup chopped walnuts or pecans

Method

1. Preheat oven to 350 degrees F.

2.  In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.

3.  In a small bowl, whisk together the milk, oil, eggs, and lemon zest and add to the flour mixture along with the grated zucchini and walnuts.  Stir by hand just until combined.  Don't worry about getting all the lumps out.

4.  Pour into an 8" x 4" loaf pan that has been sprayed with non-stick spray and bake for an hour, until golden and springy to the touch.  Cool in the pan on a wire rack.

Makes one loaf, about 16 slices

 Don't be alarmed by the flecks in my flour blend.  I used buckwheat flour.

 I doubled the recipe, which is why I needed 4 cups of zucchini

The bread tastes good!  You can freeze it or enjoy it right away.