Zucchini (Courgette) Bread

Thick sliced Zucchini (Courgette) Bread

Today was the first time that I have attempted my grandmother's zucchini (courgette, for the English) bread as gluten and wheat free...it's turned out as a resounding success. For me, it's some serious comfort food...hot out of the oven (or if I'm having it later, I reheat it in the microwave for a few seconds) with loads of melted butter. LUSH!  I have been known to take it with me to a party, and found that it's better for me to not tell people what's in it until they've tried it first, because you tell them that it's sweet and has courgette in it, and they turn their noses up at it. If I wait to tell them, they end up shocked and really enjoying it. The same goes for when I've made apple butter. It's a little difficult to explain what it is to people that it's not from their culture. They see it being dark brown and gloopy looking, so won't even try it. But I do have converts that I've turned into addicts (hey, Witchy Kitty, I'll probably be doing an apple butter batch sometime within the next month :P ).

The recipe for Zucchini Bread that I have is from my step-grandmother, Jean, and has always been a family favourite. The Imp had it for the first time today and gave it a rating of 'Nom Nom Nom'. To convert it to gluten/wheat free, I didn't have to make any adjustments because the courgette naturally contains a lot of liquid. I'm also sure that yours might rise a little more than mine did, because I've only just realised, as I've typed out the recipe, that I missed out on the baking powder. It probably didn't matter since the liquid part had time to sit because I went to grab the baking soda and realised I had none, and ended up going to all three of the local shops before I found any.  It's dairy free, as there is no butter, margerine, or anything of the like in it.

(Makes 2 loaves)

• 3 eggs
• 1 cup vegetable oil (I use sunflower oil, and I have used olive oil in the past)
• 2 cups white sugar
• 2 cups grated zucchini (courgette. And I dumped it through the food processor grater. I had a marrow and two courgettes, and got 6 cups from them. I've separated them into zipper bags, and what remains freezes well.
• 2 tsps vanilla extract
• 3 cups plain flour (I used Doves Farm Gluten and Wheat Free Plain Flour)
• 3 tsps cinnamon
• 1 tsp baking soda
• 1/2 cup walnuts (optional...I've never added them, and I can't remember Grandma using them)

Preheat oven to 325F/165C/Gas Mark 3). Grease and flour two 8 inch x 4 inch loaf pans.

In a large bowl, beat eggs until light and frothy.  Mix in oil and sugar. Stir in zucchine and vanilla.

Combine flour, cinnamon, baking soda, baking powder, salt, and nuts in a separate bowl.  Stir into egg mixture.

Divide batter into prepared pans. Bake for 60 to 70 minutes, or until done (my oven can occasionally take it's merry sweet time, and I had it in for 90 minutes. Basically, until you insert a skewer or knife in the centre and it comes out clean).