3 TBL chia seeds soaked in 9 TBL of water for 10 minutes (egg substitute)
Mix:
1 cup coconut oil
3 tsp vanilla
2 cu. Sugar
ADD:
1 tsp salt
1 tsp soda
¼ tsp baking powder
3 Tsp. cinnamon
3 cups (packed) zucchini
3 cup gluten free flour
Spray loaf pans… divide your batter between 3 pans….Bake at 350 for 45-50 min. Check with a toothpick. The toothpick will come out clean but when you look at a slice, it will appear like it needs more time baking. Don’t bake more!!! Let it cool.. Slice into ½ -¾ inch slices and lay out on a cookie sheet. Broil for about 5-8 minutes…. (a lot of us actually liked the parts that got extra dark but that’s a personal preference.) EVERY SINGLE PERSON LOVED THESE..including my chicken nuggets fan only. They thought they were french toast sticks. I had one little slice leftover and the next morning with coffee, had a tasty treat.
This is one that you must try..especially if you have access to a lot of zucchini. We didn’t have to put butter or syrup on these slices and the kids devoured the loaf in seconds.
side note: I used regular flour in this recipe and it raised a bit more and was a little less dense and delightful. I wouldn’t switch out the chia seeds and water for egg substitution. It adds to this already good recipe and has the added bonus of more nutritional value.
Caveat: I have learned a lot about G.F. Flour over the past year and I think this recipe would benefit from this knowledge. If you use G.F. Flour add 1/2 tsp. of Xanthum to the recipe…Let the batter sit for 30 minutes before baking to allow G.F. flour to absorb extra moisture….and… let this completely cool before taking it out of the pan. I also would make a sling for the pans so I could lift out my bread when cooled.