Our elementary students made zucchini bread this summer and it was a big hit! Several months later, parents are still asking for the recipe, so here it is, along with some photos of the process. Cooking and baking with children is a great way to connect them with their food, practice practical math, and teach important life skills!
The recipe, based on one from Mama Knows Gluten Free makes about 12 servings.
1 cup grated zucchini (1 medium zucchini)
2 large eggs (we used fresh quail eggs from the garden and had to use five because they're so small!)
1 stick vegan butter
¾ cup granulated sugar
¼ cup brown sugar, packed
1 teaspoon pure vanilla extract
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon gluten-free baking powder
½ teaspoon dried lemon peel/zest (optional)
1 tablespoon ground cinnamon
1 ½ cups gluten-free all-purpose flour
¼ teaspoon xanthan gum (leave out if your flour already has it in it.)
chocolate chips (optional, but strongly recommended by our students!)
Preheat oven to 350°F.
Grease a 4 x 8 loaf pan.
Shred one medium-sized zucchini (about 1 cup shredded zucchini)
In a large mixing bowl, whisk the eggs together with the oil, sugar, brown sugar, and pure vanilla extract.
Stir in the salt, baking soda, baking powder, dried lemon peel, cinnamon, gluten-free all-purpose flour, and xanthan gum (leave out if your flour already has it in it)
Stir in the shredded zucchini
Pour the zucchini bread batter into the greased loaf pan
Bake on the center rack for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Check it regularly because all ovens are different.