Wondering what to do with a garden full of zucchini? Bake some loaves to enjoy with fruit for dessert, a quick snack or even breakfast on the run.
- 1 cup brown rice flour
- 2 tsp. baking powder
- 2 tsp. xanthan gum or baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 2 eggs
- 1/3 cup agave syrup or honey
- 3 tbsp. oil
- 1 cup pecans, chopped
- 1 1/4 cups shredded zucchini, packed
Preheat oven to 375F.
Grease and flour one loaf pan.
In a large bowl sift in flour, baking powder, xanthan gum, baking soda and cinnamon.
In a small bowl combine eggs, syrup and oil. Mix well.
Create a well in the centre of the flour and add egg mixture. Slowly incorporate the flour mixture into the egg mixture. When all the flour has been incorporated, add in the zucchini and 3/4 cup pecans.
Pour into loaf pan.
With the remaining nuts, add in 1/2 tsp. cinnamon and then sprinkle overtop the zucchini loaf.
Bake 40 minutes or until cooked through.