Oh noes! What to do with too much zucchini? Photograph from virtualcourtney on Flickr
This past Saturday was Sneak Some Zucchini onto Your Neighbors' Porch Day. To help deal with the bounty of zucchini that all of your neighbors surely bestowed upon you, we shared some of our favorite zucchini recipes. What's one more going to hurt? Zucchini is abundant enough this time of year.
Elizabeth Barbone, author of Easy Gluten-Free Baking, is afraid that Zucchini Bread had become a bit of a culinary joke, something we only make when we're overrun with zucchini in late summer. She thinks there's another reason to make zucchini bread: It tastes great.
This recipe is gluten-free and uses two types of rice flour, white rice flour and sweet rice flour. Both can be found at health food stores but Barbone prefers to buy hers at Asian markets, for some reason the texture is smoother. Sweet rice flour is made from glutenous rice and is great for retaining moisture in baked goods.
As always with our Cook the Book feature, we have five (5) copies of Easy Gluten-Free Baking to give away this week.
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