It’s like I just got home from a year of crazy. And now, suddenly, it’s fall, the end of 2018, I’m living back in my house, just returned from my trip East, and for the first time in a long time, maybe since last year, I feel settled. Like I can exhale. Like I didn’t know I’d been holding my breath until I no longer was. And, while I think about all of this and it soaks in, I decide that instead of making a fire, because suddenly it’s cold and flannel sheets with tea and slippers seem like a good idea, I decide that instead of that fire, I’ll bake.
Gluten Free Coconut Zucchini Bread
1 C sugar
2 eggs
2/3 C vegetable oil
1 t vanilla extract
11/4 C gluten free flour mix
1 t baking powder
1 t cinnamon
1/2 t xanthan gum
1/2 t baking soda
1/2 t salt
2 C shredded zucchini
1/2 cup chopped nuts (optional)
1/2 C shredded coconut (optional)
Preheat oven to 350
Mix eggs and sugar in large bowl. Add oil and vanilla, mixing well.
In a medium bowl, mix all dry ingredients.
Add dry ingredients to wet ones, mixing well.
Then add zucchini, nuts, and coconut, mixing well.
Transfer to a lightly greased 9×5″ bread pan.
Bake for 1 hour or until knife inserted in center comes out clean.
Let cool. Enjoy!
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