Delicious zucchini bread tastes great with macadamias
Easy to make, moist, tasty and with macadamias for crunch, this zucchini bread has it all, except the gluten. The best thing is it tastes like the real thing. My family love it and no one misses out as it is also lactose free and low FODMAP. Serve warm out of the oven. It also freezes well so can be enjoyed later.
Ingredients 2 cups zucchini, grated and water squeezed out
2 cups white rice flour
1 cup brown rice flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp xantham gum
1 tbsp cinnamon
1 cup brown sugar
1 1/2 tbsp vanilla essence
1 cup vegetable oil
1 cup chopped macadamias
Preheat the oven to 160 degrees. Line a loaf tin with baking paper.
Put the white and brown rice flour, baking powder, baking soda, salt, xantham gum, cinnamon and caster sugar into a bowl and whisk for 2 minutes to combine.
Beat the eggs and the oil for 2 minutes or until combined. Set aside.
Pour the vanilla essence onto the zucchini and stir to combine.
Add the egg mixture to the zucchini and stir to combine.
The wet ingredients combined will smell great with the vanilla essence
Make a well in the centre of the dry ingredients and pour the wet ingredients and the macadamias into the centre. Use a spoon to combine the mixture, starting from the middle working towards the outside.
Combining the wet ingredients into the dry ingredients
Once combined, place the dough into the loaf tin and bake for 45-60 minutes until a skewer or knife is inserted into the bread and comes out clean. The total amount of time to bake depends on how much water has been squeezed out.
The zucchini and macadamia dough ready to bake
Turn out the bread and allow to cool on a wire rack.
Slice and serve as is or with butter or nuttelex.
This zucchini bread can be refrigerated or frozen. I place baking paper between the slices before freezing them so I can defrost individual slices.