Course cake, dairy free, desserts & treats, gfcf, gluten free, St. Patrick's Day
Author Angela Litzinger
For Zucchini Bread:
1cupsugarcane juice crystals, or sucanate
½cupoilI usually use a mild tasting olive oil
2eggsor 2 T ground flax seed with 6 T hot water
1½cupsfinely grated small zucchinipacked and extra moisture squeezed out
1½cupsbean flour blendor 5 tablespoons garfava flour, 3 tablespoons sourgum flour, ½ cup corn or potato starch, and ½ cup tapioca starch
green coloringif desired
To make pound cake:
1/2cupgluten & dairy free margarineI used Earth Balance
2teaspoonsgluten free vanilla extract
1teaspoongluten free lemon extract
1/3cuptapioca starch or flour
1/4cupsweet rice flour
3/4teaspoongluten free baking powder
1/2teaspoonxanthan gum or guar gum
very finely minced zest of one lemon
1cupgluten free powdered sugar
1/2teaspoongluten free vanilla extract
1/2teaspoongluten free lemon extract
1 to 2tablespoonsgluten & dairy free milk substitute of choiceas needed to get glaze to textured desired
1/2cuptoasted chopped pecansif desired
Bake the zucchini bread: Cream together sugar and oil. Beat in eggs. Mix in zucchini. Combine dry ingredients well and add to sugar mixture. Mix with large spoon or mixer until well blended. Add and mix in green coloring, if needed. Pour into an oiled 8"x4" loaf pan. Bake at 350 degrees F for 45-55 minutes or toothpick inserted in center comes out clean. (The time needed to bake will depend on how wet your zucchini is.) Allow to cool completely. Slice ends off of bread, then slice zucchini bread into thick slices. Freeze on a lined baking tray for 20 minutes, then cut shamrock shapes from bread. Pop shamrocks back into freezer while making pound cake.
To make pound cake: Preheat oven to 325°F. Grease an 8"x4” bread pan and set aside. In a large mixer with a paddle attachment, cream together the margarine, oil and sugar on high speed for three minutes. While margarine is creaming, whisk together the gluten free flours and starches, baking powder, xanthan gum, and salt. After your three minutes is up, add eggs, one at a time, whipping for a full minute after each egg added, scraping down the sides of the bowl and the paddle as needed.
Once the eggs are fully incorporated, add the dry ingredients and mix in until incorporated. Scrape down mixer and whip for three minutes. Scrape batter into a freezer bag. Snip corner of bag and use to pipe pound cake batter. Put 1/4 of the batter into the greased pan. Set shamrock shapes next to each other up and down (see above photo) then set into the batter. Pipe remaining batter around and ontop of shamrock shapes. Smooth batter being sure to completely cover shamrocks. Bake cake at 325°F for 50-60 minutes or when a cake tester inserted into the middle comes out clean. After removing from oven, allow to sit for 5 minutes, then remove cake from pan and allow to cool on a cooling rack.
After cake is cooled, mix together glaze ingredients. Pour glaze over cake. Top with nuts, if using, while glaze is still wet. Allow glaze to set before slicing.