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Wednesday, August 17, 2011

Allergy~friendly Zucchini Bread - EF, NF, DF and SF

Today I used up some of my home grown zucchini to bake a dairy-free, egg-free, nut-free and soy-free bread.  As I sat down to whip this up, I quickly realized I didn't have all the ingredients needed.  Not a surprise for me!

Fortunately, with all the allergies in our house, I was able to make some quick substitutions.  The results aren't always great, but judging by the small amount which is left, today's efforts were a winner.


Dairy/Egg/Nut/Soy-free Zucchini Bread
 Allergy~Friendly Zucchini Bread
       *dairy-free, egg-free, nut-free, soy-free

2 C of white flour + 1 C whole wheat flour
½ tsp baking powder
1 tsp salt
2 tsp cinnamon
1 tsp baking soda
2 C grated zucchini
¾ C flax mixture** (egg substitute)
¼ C oil + ¾ C applesauce
3 tsp vanilla extract
2 C sugar

**egg substitute:  1/4 C of flax mixture = 1 egg
**I combined 1/4 C of flaxseed meal with 3/4 C of boiled water (it's approximately a 1 to 3 ratio);  simmered for about 5 minutes and let cool.  
NOTE:  Flax doesn't work well as a substitute if you need to use more than 4 eggs.

Preheat over to 350 degrees. Sift well the first 5 ingredients. Add the remaining ingredients when ready to mix and combine well.   Pour into three small loaf pans or 2 large loaf pans and 6 muffin cups.  Add as much oatmeal crumb topping (recipe follows) as you would like.

OATMEAL CRUMB TOPPING
* I quadruple this recipe and freeze leftovers for next baking adventure
¼ C brown sugar
¼ C oatmeal
1 tsp cinnamon
2 tsp milk/soy free margarine

Mix dry ingredients; cut in 2 tsp margarine.

Bake about 55 minutes(for bread); bake 25 – 30 minutes for muffins.  Time can vary if you live at a higher elevation.  I have to cook a bit longer where I live.
 
My kids loved this.  I hope yours will too!

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