Zucchini-walnut bread
2 small zucchini
1 cup walnut halves or large pieces
2 cups rice flour (this recipe is OK for celiacs)
3 eggs
(if you do not eat eggs, add 125 ml water, 1/8 tsp guar gum, 15 ml vegetable oil)
1 tsp cinnamon
1 cup demerrara sugar (or any brown sugar - we like demerrara best)
1 tsp baking powder
1/2 tsp salt
125 ml oil (4 tbsp)
Chop the zucchini in a food processor, into small pieces, not a puree.
Mix flour, sugar, cinnamon, salt, baking powder in a large bowl
Add chopped zucchini
Mix to coat zucchini with flour
Add eggs, beaten, (or egg substitute) and mix.
Add oil and mix.
Add water a tablespoon at a time until the batter is thick.
Add the walnuts.
Put in a 8" cake tin lined with wax paper.
Cook at 180 degrees C (350 F) for 50 min.
Check with a skewer to see if done. Cook longer (up tp 75 min) if necessary. The length of cooking depends on the water content of the zucchini and the water added - each batch is different.
Cool on a rack before cutting.