This-n-That: a Garden Recipe

It has been full of life around here. Crazy busy with garden and farm work with a splash of fun. We spent our 4th of July celebrating simply with family, food, and fireworks. We visited the place we keep our piggies and all declared how big they are getting.

In the evenings we all grab a container and head to the berry bushes. We rotate between the blueberries and raspberries. The garden is coming along slowly. Nothing is ready for harvesting yet but I did pick up some fresh produce from a farm down the road. I have been hungry for zucchini bread. Grace and I experimented with a recipe I had and made it gluten free. It was perfect and not to sweet either. 

Gluten Free Zucchini Carrot Bread

3 eggs

1/2 c coconut oil

1 tsp vanilla extract

1 1/2 c. raw sugar

2 c. grated zucchini

1 large carrot grated

2 c. GF oat flour

1/2 c. brown rice flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp cinnamon

Oil bread pan with more coconut oil, preheat oven to 350. Beat eggs, oil, sugar, vanilla, until light and thick. Add dry ingredients and fold in the zucchini and carrot. Bake for one hour and 15 minutes. 

Slice and top with raw honey and fresh blueberries.