I've been watching a fair amount of Call the Midwife lately. One of the many things I enjoy about the series is the culture, specifically, the practice of offering tea to all visitors. I appreciate the little rituals of hospitality and how second-nature they become if you practice them frequently. If you came to visit us, I'd make you coffee or tea—your preference—but I'd also want to have a little something ready to munch on as your enjoy your drink. Last time we visited my family in Minnesota, my mom made us homemade zucchini bread. I love the idea of having a go-to recipe for when we have guests (see this recent post for more of our favorite go-to recipes). And for our visitors? I think that homemade zucchini bread is just the thing (thanks, mom, for the inspiration)!
This bread is perfectly fall-ish with just enough spice, and it's hearty enough for breakfast or a snack with your coffee or tea.
Zucchini Bread (gluten-free)
adapted from Cooking Light
1 c. white rice flour*
1 c. brown rice flour
1/4 c. tapioca flour
1 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
3/4 c. coconut sugar
2 c. shredded zucchini
1/2 c. olive oil (or melted coconut oil)
1/2 tsp. vanilla
2 large eggs
*Sometimes, I just use two cups of brown rice flour
Preheat oven to 350 degrees. Brush the inside of a standard loaf pan (9" x 5" x 3") with a tiny amount of olive or coconut oil and a pastry brush (a paper towel works too).
Carefully spoon flours into measuring cups and add to a large mixing bowl. Add the xanthan gum, baking soda, baking powder, salt, and spices. Whisk the contents of the bowl together.
In a separate, smaller bowl, mix together the sugar, zucchini, oil, vanilla, and eggs. Make a well in the dry mixture and add wet ingredients, stirring until just combined (take care not to over-mix at this point).
Pour batter into prepared pan and smooth the top with a spatula. The batter will be relatively thick. Bake at 350 degrees for approximately 1 hour, or until very firm to the touch. Allow to cool in the pan for 15 minutes, then transfer to a wire cooling rack.
Slice, serve to people you love, and enjoy! Makes one loaf.