Preparation time: 10 minutes
Baking time: 35 to 40 minutes
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Trust me, this recipe may not be top-of-mind right now, but the next time your garden over-produces or your neighbors unload their zucchini crop on you—well, you will thank me for this recipe. Yet, you will only make as much as you need, which is one cute little loaf. Be sure to wring the grated zucchini very dry in a towel to remove excess moisture. The allspice lends a nice note, so use it if you can.
Makes 4 slices (one 3¼x5¾-inch loaf)
1. Place a rack in the lower third of the oven. Preheat the oven to 350°F. Generously grease a 3¼x5¾-inch nonstick loaf pan (gray, not black).
2. In a small bowl, whisk together the flour blend, sugar, baking powder, cinnamon, xanthan gum, salt, allspice (if using), and baking soda until well blended. In a medium mixing bowl, beat the egg with an electric mixer on medium speed until light yellow and frothy, about 30 seconds. Add the oil and vanilla and beat on low speed until well blended. With the mixer on low speed, beat the flour mixture gradually into the egg mixture until the batter is smooth. The batter will be very stiff. Beat in the grated zucchini; the batter will become much softer. With a spatula, stir in the raisins and nuts. Spread the batter evenly in the pan.
3. Bake until the top is nicely browned and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool the bread in the pan for 10 minutes on a wire rack. Remove the bread from the pan and cool completely on the rack. Slice with a serrated knife and serve slightly warm.
Per slice: 255 calories; 3g protein; 11g total fat; 2g fiber; 38g carbohydrates; 47mg cholesterol; 385mg sodium