I have to say, though, that my absolute favorite is still zucchini bread. What??!!?!? You say you have never had it? That you think it sounds icky? Scandalous!!! Never speak ill of my beloved 'chini! Zucchini bread does not, in fact, taste like zucchini. The shredded green stuff gives the bread a great moist texture, and some wonderful healthy vitamins. (Makes it easy to justify eating an entire mini loaf by yourself in 24 hours.) We have been using the same recipe for my whole life. After doing a bit of research it looks as though most of the recipes out there are variations of the same one. So with four ginormous zuchs sitting on the counter, Mom and I began the Zucchini Cooking Royale. Ok, maybe it wasn't so grand as all that, but it sure turned out tasty. We started with the Zucchini Stuffed with Ham and Cheese (the recipe linked above.) I used Ener-G Bread Crumbs for the first time and thought they were pretty good. Even Dad thought they were the real thing. Next we tackled zucchini bread with Kinnikinnick flour. I only had the Pastry and Pie crust flour mix at my parents' house. It turned out fine, I just omitted the salt (since it is in the mix.) Mom then made a "regular" batch so that I could have the GF loaves all to myself. Yay Mom! Sadly, I do not have my camera with me. No pictures for you! But I do have the recipe. Enjoy!
2 cups sugar
1 cup oil
3 T vanilla (yes it calls for 3 T, but you can use far less)
2 cups peeled, grated and well drained zucchini
3 cups Kinnikinnick GF Pastry and Pie Crust Mix
1 t baking powder
1 t baking soda
1 8-oz. can crushed pineapple, undrained
1 cup chopped pecans
Preheat oven to 350 degrees. Grease and flour 2 9x5" loaf pans. Beat eggs until fluffy. Add sugar, oil, and vanilla and blend well. Add zucchini. Sift together flour, baking powder, and soda and add to batter. Stir in pineapple and nuts and mix well. Turn into pans and bake until toothpick inserted in center comes out clean, about 1 hour. Cool on wire rack before removing from pans. Wrap and store overnight to develop flavors before slicing. (Note: If using another GF flour mix, add 1 t of salt with flour.)
If you are like me and my father you will love topping this bread with butter or, better yet, cream cheese.