CSA Tuesday and a Recipe for Zucchini Bread (Gluten Free and reg)

I am super stoked for CSA Tuesday this week. Each Monday night I get an email from Grow Youngstown explaining what I get it my basket that week. Let’s just say this week is going to be awesome!! I got 7 peaches, a pint of blueberries, a bunch of kale, a bunch of rainbow chard, a head of cabbage, 3 onions, 2 heads of garlic, 2 cucumbers, 2 zucchinis, and a 1/2 lb of beans. No picture of this week’s bounty until tomorrow though. After a long day in the heat at soccer practice, it’s all I can do to get this post up.

Now for a recipe. Everyone loves Zucchini Bread. Well at least everyone in my house does. And did I mention that is the only possible way to get my husband to eat zucchini?! Cuz it is. And it sucks since I keep getting tons of it in my CSA as well as coming out of my own little garden. Luckily I have found that you can shred the zucchini ahead of time and freeze it for future purposes. Just thaw and squeeze out the extra juices with a towel.

Anyways… on to the recipe.

zucchini bread

Zucchini Bread (makes 2 loaves)

4 eggs

1 c. sugar

2/3 c vege oil

1/2 c applesauce

1 T vanilla

2 c zucchini (shredded)

1 T cinnamon

1 t salt

2 t baking soda

2 t baking powder

*For non-gluten free sub the following ingredients with 3 c all purpose flour*

1 c rice flour

1 c sorghum flour

1 c tapioca starch

2 t xanthan gum

Preheat oven to 375* F. In a large mixing bowl, mix together eggs, sugar, oil, applesauce, and vanilla. In a separate bowl mix together remaining ingredients except zucchini. Putting your mixer on low speed, pour flour mixture into wet ingredients one cup at a time, until well mixed. Once wet and dry ingredients have been combined, fold in zucchini. Pour into 2 bread pans (make sure to spray them so they don’t stick). Place in oven and bake for roughly 50 min- 1 hour or until a knife inserted into the middle comes out clean. Let cool, and enjoy!!

Personally, I like mine slightly warm with butter spread on it. Yum Yum!!

Hope you enjoy this recipe, and feel free to share using one of the buttons below. I love sharing and feedback!!


Blueberry muffins~ Gluten free and regular from scratch!

In my last CSA basket we received a basket of blueberries.  While my kids are perfectly happy eating them right out of the basket just the way they are, I managed to save most of them so I could make some blueberry muffins.  Unfortunately, the recipe I usually use uses and ingredient that I didn’t have on hand.  So that sent me on a search for a new, hopefully just as good, recipe using what I already had in the house.

This is the recipe I found.  I added a few modifications to make it just right, and they turned out phenomenal.  Much better than usual.  I hope you will enjoy them as much as I do!


Blueberry Muffins  (makes 1 dozen)

1/3 c almond meal

1 c white rice flour + 2T

1/2 c tapioca starch

1/2 t xanthan gum

* If you are not making these gluten free, substitute the above ingredients with 1 1/2 c all purpose flour*

2 t baking powder

1/4 t nutmeg

2/3 c white sugar

1/2 c butter

1 T vanilla

2 large eggs

1/2 c milk

zest of 1 lemon

1 1/2 c blueberries  (I probably didn’t have that much… use as much or as little as you want)

Preheat oven to 350*F

In a large mixing bowl, place eggs and start the mixer.  Add the white sugar, butter, vanilla, milk, lemon zest, and nutmeg, and mix until well blended.  Turn mixer off.  Add flour, almond meal, tapioca starch, xanthan gum, and baking powder.  Mix until thoroughly blended.  Fold in blueberries.

Place liners into muffin tin.  Fill each liner as close to the top as you can get it, while making sure you have enough to fill all liners.  Place in oven and bake for roughly 25 min or until the tops are firm to the touch.  (My oven takes a little longer, so it was more like 30 mins)

*Note~  If you are making these gluten free, the tops may not be browned.  This is okay.  As long as they are done in the middle they do not need to be brown.  🙂

Cool and enjoy!!


I added some streusel topping to mine.  It is optional, but the ingredients are below.  Add it to the top of the muffins before baking.

1/3 c white rice flour

3 t tapioca starch

1/4 c brown sugar

1/2 t cinnamon

pinch of salt

2 T soft butter

Mix them all together using a fork.  Add to muffins before baking.

Personally I like them with or without the topping.

*For gluten free baking I usually get Bob’s Red Mill flours.  They are the most readily available in my area.*

I hope you enjoy this recipe, and will keep coming back for more.  If you have a friend that might benefit from this blog, please pass it along.  Thanks for stopping in