Thank you, all, for your patience, as I know I’ve been on a hiatus. My pregnancy ended and I now have a beautiful baby boy to show for it. We’ve gotten into somewhat of a routine now, so I can finally squeeze in some time to post recipes on here more often. Also, since I am no longer pregnant, I can finally stomach gluten-free foods, again, and have been back on a gluten-free diet. I’m not longer strictly on the Specific Carbohydrate Diet anymore but have now broadened my diet to include anything gluten-free. I feel the gluten-free route is just healthier and overall, makes me feel at my best.
A few weeks ago I came across Danielle Walker’s gem of a book, Against All Grain. I knew that if I wanted to truly dedicate my lifestyle to a gluten-free one, that I had to make it as easy as possible on myself, and that meant having a book I could visit for recipes, instead of having to tap into my own creative mind to invent my own or do random Google searches to find recipes. Let me tell you, her book is worth every penny! This week I’ve made half a dozen of her recipes and each one keeps impressing me.
We’ve had some zucchini in our fridge for weeks now and for fear of it not going bad, I decided to make zucchini bread. I opened Danielle’s book and sure enough, she had a recipe in there for zucchini bread. Let me tell you, it’s seriously the most delicious, moistest zucchini bread I have EVER tried. I was completely floored at how heavenly it turned out! Anyone eating it would never in a million years guess it was gluten-free! My mom made it, as well, but used unsweetened applesauce, instead of the banana the recipe called for, and it definitely did not turn out well (she found it was undercooked after she sliced it, so she put it back in the oven, only for the slices to come out slightly charred.) So, if you’re going to make this recipe, I would suggest not substituting anything.
I’ve linked her recipe above for you all. The recipe in her book differs slightly because the book recipe says to pour the batter into a single 8 1/2 by 4 1/2 inch loaf pan, which is what I did. If you’re going to use a single loaf pan, you’ll want to put it in the oven for 40 minutes. Also, I added 1/2 cup of dark chocolate chips to my batter, as well as sprinkled a generous amount on top. Danielle’s recipe didn’t call for chocolate chips but how can you go wrong with chocolate? For those on the SCD, just leave the chocolate chips out.
Seriously, go try this bread, and if you’ve dedicated your lifestyle to gluten-free, like me, I highly recommend you buy Danielle’s book. You won’t regret it.