Photo copyright 2013 by R.A. Robbins
Last week I found myself at a small town farmer’s market. One of the things that came home with me was a zucchini. Some of it went into zucchini and tomatoes and the rest found it’s way into the lovely loaf of gluten free zucchini bread pictured above. I used my mother’s zucchini bread recipe with my usual substitutions — agave nectar, flax seed meal and hot water, unsweetened applesauce, buckwheat flour and all purpose gluten free flour. I also added chopped walnuts and to be just a little naughty chocolate chips. You can convert your own recipes. It’s not that hard, but it can take a little time and experimentation to figure out your substitutions.
