1 cup Bob's Red Mill Gluten-Free All Purpose Flour
1 cup ground cornmeal
1 1/2 tsp baking powder
1/4 tsp. baking soda
1/4 cup sugar
1/2 tsp salt
2 tsp. garlic
1 tsp Xanthan gum
2 eggs or egg replacer equivalent
1 cup milk, room temperature, I used unsweetened almond milk
1/4 cup vegetable oil
1 small zucchini, shredded
1/4 cup chives, dried or fresh
- Preheat oven to 350 degrees F.
- Lightly oil nonstick 8-inch loaf pan.
- Sift flour, cornmeal,baking powder, baking soda, sugar, salt, garlic, Xanthan gum in a large glass bowl.
- In another bowl, whisk the eggs until frothy, then mix in the milk and oil until blended.
- Gradually add the dry ingredients to the liquid until thoroughly blended. Mixture will be thick.
- Add zucchini and chives and mix thoroughly.
- Spread into pan.
- Bake 25 - 30 minutes, or until top is golden.
- Remove from pan within 5 minutes.
- Refrigerate and eat within 2 days or freeze up to a month.
- Muffins: Line 12-cup muffin pan with liners or spray with non-stick cooking spray and fill 3/4 full. Bake for 15 minutes or until tops are golden.
- Low Fat: Add 2 TBS Applesauce and 2 TBS oil instead of the 1/4 oil.
- No Sugar: Replace sugar with 1/4 agave or honey, but reduce the liquid by 2 TBS. Or what I did, deleted the sugar completely and proceeded with the low fat variation above.
- Too soggy: The outer crust is golden, but the center or bottom of the pan is too soggy, Put tin foil on top and increase the temperature by 25 degrees and bake another 3 to five minutes.
- Adjust to altitude: I lived in Colorado and then I lived in Florida so I know what a difference altitude makes. For higher altitude, gradually decrease liquid, 2 TBS at a time and increase temperature to 375 degrees.
- Babysit your oven: All ovens are different and temperamental, so for the first time observe closely how your oven bakes, then make adjustments if needed. I baked mine in a conventional oven, but I found it very soggy, so I increased the baking time, which helped.