Zu-Kiene Bread (Zucchini Bread)
Julia Kiene, LOVED mixes–instant this and instant that–and I love those things too. But, sometimes you want to skip the mix, crack open a baking powder, get GF flour all over your kitchen, find your hand mixer from the 60s, and make something from scratch. The problem for me with that is Julia Kiene didn’t do a whole lot of scratch. All of her scratch at least in The Step-by-Step Cook Book for Boys and Girls is cookies and frosting– there are seven cookie recipes, and ten frosting recipes and the whole book is about as thick as your pinky finger.
So I turned to the internet–in my opinion one of the best places to find tips and recipes from true masters. With the help of my internet surfing, quick typing, mom we found a recipe that was Gluten-Free, Diary-free, and that we had all of the ingredients for in about five minutes–link to it below. I mixed the wet up, then the dry, did all that the recipe said to do, and it was as thick as wet cement I felt like my wooden spoon was going to to break at any moment. Because it turned out perfectly delectable, I decided it was supposed to be that thick. Also, the fact it disappeared in less then twenty-four hours is a good pointer. But I would defiantly (to the recipe) say to not sprinkle the zucchini on the top of the loaf, as mine just kind of shriveled into hard little vegetable strings, but I was also using frozen zucchini, that could possible be over a year old. Oh, and please excuse the red plate I noticed to late that it made the zucchini bread look very, well, reddish. Over all a wonder-filled recipe that I would recommend to all the Gluten naysayers around.
Here’s the link have fun: http://www.agirldefloured.com/2013/08/06/gluten-free-zucchini-bread/
P.S HAPPY BIRTHDAY, it’s September the twentieth my little sister will be double digits the big one zero.