Thursday, May 31, 2012

Allergy free zucchini bread recipe

  • 2 cups Orgran All Purpose flour
  • 1 cup Orgran Self Raising flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 3 tsp Ogran No Egg whisked with 90mls water until thick
  • 1 cup vegetable oil
  • 1 cup white sugar
  • 3 tsp vanilla extract
  • 2 zucchinis grated

  • Grease and flour a  medium to large bread tin.
  • Preheat oven to 170°C.
  • Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl.
  • Whisk the Orgran No Egg mixture, oil, vanilla, and sugar together in a large bowl.
  • Add sifted ingredients to the creamed mixture and beat well.
  • Stir in zucchini until well combined.
  • Pour batter into prepared bread tin.
  • Allow to rise in the bread tin for 15 minutes (may only rise slightly as it is a heavy bread).
  • Bake for 60 minutes or until tester inserted in the centre comes out clean. Cool in pan on rack for 20 minutes.
  • Remove bread from pan, and completely cool.

  • Greatly reduced in sugar from the standard recipes out there so if this isn't sweet enough for you I guess you can just add more sugar. Personally, after a point sugary and super sugary are about the same except in the jittering you feel afterwards. 

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