Gardens are a mystery to me.
Regardless of whether or not I solve the mystery, I learn volumes along the way.
Some years our daily “harvesting basket” strains under the weight of our squash, while our tomato crop barely yields enough to make our favorite summer salads and salsas. Other years, we laugh at the absurdity of our logic to plant 15 tomato plants, feeling as though our supply and demand ratio is hopelessly out of whack.
If there is a pattern to these variations, I have yet to crack it. For now I just embrace the successes, still marveling in the joy that comes from consuming something you have nurtured and grown in your very own garden.
This year our melons, eggplants and peppers have flourished, while our tomatoes and squash seem to be pathetically under-producing. Each zucchini that does grow is anxiously watched, as we wait for just the right moment to swoop in and excitedly snap it from the plant. I often catch myself daydreaming about what I will do with one of these lovely dark green squash when I finally get one.
For today, only zucchini bread will do.
Zucchini Bread with Honey Brandy Glaze that’s moist and scented with just the right combination of spices.
On a hot day like today, I like to eat this bread chilled with a glass of iced tea. A small, sweet reward that will surely keep me gardening year after year.
Zucchini Bread with Honey Brandy Glaze
I bake this loaf in a light colored metal bread pan for best results. A glass pan will also work. If you have a dark colored pan, you may need to shorten baking time or tent the bread with foil towards the end to avoid over-baking.
Do not squeeze the water out of the grated zucchini as the moisture is essential to the moist texture of this bread.
When measuring your grated zucchini, lightly pack the squash into your measuring cup for best results.
- · 1 ¾ cup gluten-free flour mix (click here to see my basic flour blend)
- · ¼ cup ground flax (this is treated like a flour and adds nutrition and structure)
- · ¼ teaspoon xanthan gum (I use Authentic Foods for a corn-free variety)
- · 1 teaspoon baking powder (Hain brand or homemade for corn-free)
- · 1 teaspoon baking soda
- · 2 teaspoons ground cinnamon
- · ½ teaspoon ground cloves
- · ½ teaspoon salt
- · ½ cup dark brown sugar, packed
- · ¼ cup granulated sugar
- · ½ cup canola oil (or other light tasting oil of choice)
- · ¼ cup water
- · 2 eggs
- 2 cups of grated zucchini (measure by lightly packing it into measuring cup)
→ Preheat oven to 350 degrees F. Liberally grease a loaf pan with shortening, butter, or pan spray and set aside.
→ Place the first ten ingredients (flour through granulated sugar) in a large bowl and mix until thoroughly incorporated.
→ In a smaller bowl, mix together the oil, water and eggs. Add the grated zucchini and mix to combine.
→ Add these wet ingredients into your bowl of dry ingredients and mix well with a large spatula. The batter will be stiff and sticky, so go ahead and work it for about 1-2 minutes.
→ Spoon into prepared pan and level with a spatula. Place in the center of preheated oven and bake for 20 minutes at 350 degrees.
→ Reduce the oven temperature to 325 degrees and bake for an additional 20-25 minutes, or until a toothpick or knife comes out clean.
→ Remove from the oven, poke the bread all over with a skewer or knife and coat with Honey Brandy Glaze, allowing the glaze to permeate the bread.
→ Cool in pan for 1 hour, then remove, slice and store tightly wrapped in the refrigerator. If you want to store this for longer, it freezes well.
Honey Brandy Glaze
- · ¼ cup honey (you can also use agave syrup or Lyle’s Golden Syrup)
- · ¼ cup Brandy (Brandy is made from grapes and is naturally gluten-free, just make sure you don’t purchase a brand that adds caramel coloring)
→ In a small saucepan bring the honey and brandy to a rolling boil. Allow to boil for 2 minutes, then remove from heat and cool to room temperature.