- 1 large zucchini
- 210 grams all-purpose gluten-free flour mix
- 1 teaspoon psyllium husk
- 1 teaspoon baking powder
- 1/4 teaspoon sodium bicarbonate
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup white-colored sugar
- 1/3 cup brown sugar
- 1/4 cup essential olive oil
- 1/4 cup Greek yogurt
- 1 teaspoon vanilla flavoring
Getting ready to bake: Heat the oven to 350 levels F. Grease a 9- by 4-inch loaf pan.
Grating the zucchini: Grate the zucchini right into a bowl. Place it inside a double layer of sponges. Squeeze water from the zucchini in to the sink. This helps the zucchini bread not to be too wet. Put aside about 225 grams (or a couple of cups) from the drained zucchini.
Mixing the dry ingredients: Inside a large bowl, combine the flour mix, psyllium, baking powder, soda, cinnamon, nutmeg, cardamom, and salt
Mixing the wet ingredients: Whisk together the egg, sugars, essential olive oil, yogurt, and vanilla flavoring.
Finishing the batter: Plop the drained zucchini in to the fluids and whisk them together. Sprinkle the dry ingredients over the top fluids. Utilizing a rubber spatula, fold the dry ingredients in to the wet until no manifestation of flours remain.
Pour the batter in to the prepared pan. Slide the pan in to the oven and bake until the top bread is crackly brown along with a toothpick placed in to the center arrives dry, 45 to 55 minutes.
Permit the bread to awesome within the pan for ten minutes. Transform it onto a cooling rack and allow it to awesome to 70 degrees before slicing in it.
Recipe thanks to Shauna James Ahern, from glutenfreegirl.com