Ah, zucchini bread.  The staple of everyone who suddenly awoke one morning to a world awash in zucchini, or at least, or everyone so situated who likes zucchini bread.  It’s good stuff, in any case, and very easy to make.  In fact, my mother makes it 2 or 4 loaves at a time.  The last time she made it, though, she was kind enough to take some pictures for me, since I thought her absolutely delicious zucchini bread absolutely belonged up on this blog.

That, and I wasn’t really up to making anything myself!  Like Jocelyn mentioned in her last post, I got glutened a few weeks ago, which came right after a nasty bout of anemia.  (Word to the wise:  Make very very sure there’s iron in your vitamins, fellow celiacs.  Always.)  So I’ve been more than a little under the weather lately, but we’re getting by.

With no further ado, then, let’s make some zucchini bread:

Zucchini Bread

Yield:  1 8x4x2″ loaf

Ingredients:

• 1 1/2 cups oat flour mix
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1 cup sugar
• 1 cup coarsely grated unpeeled zucchini
• 1/4 cup oil
• 1 egg
• 1/4 tsp lemon peel
• 1/4-1/2 cup chopped walnuts or pecans

Directions:

1.  Start oven preheating to 350 degrees F.  Grease bottom and sides of 8x4x2″ loaf pan and set aside.

2.  In a medium mixing bowl, combine oat flour mix, cinnamon, baking soda, baking powder, salt, and nutmeg.  Set aside.

3.  If you haven’t already grated your zucchini, now’s the time!  You don’t need to peel it, just grate everything but the very ends till you have enough.  It’ll look about like so:

4.  In another medium mixing bowl, combine the sugar, the grated zucchini, the oil, the egg, and the lemon peel.

5.  Add the dry mixture to the zucchini mixture, a little at a time, until the two mixtures are fully integrated.  Fold in your choice of nuts.

6.  Spoon the batter into the pre-greased loaf pan, and put it in the oven to bake for 55-60 minutes, or until a toothpick comes out of the center clean.

7.  Let the pan cool on a cooling rack for 10 minutes, then take the loaf out of the pan and put it on the rack until cooled completely.

8.  Bon apetit!