Back to School- Recipe

Waking up this morning felt a little different. It was back to the hustle and bustle of school time. Everybody up and Adam...starting with Cody at 6am, then Devin at 6:30 and finally Liam and Aidan at 7:00. Getting dressed, backpacks, breakfast, lunches...it's back to the routine. There is always a bit of excitement and a bit of sadness to see them go.

There is something a little different about this year's back to school routine. This year my son Liam will be bringing dairy free and gluten free lunches to school with him. He has been having some problems with his immunity and because food sensitivities can really wreak havoc on the immune system I, along with my doctor, have decided that this is a good idea.

He has already been off of dairy for the summer so we've gotten used to life without ice cream and cheese. Now adding in the gluten has been a bit more of a challenge so we've had some starts and stops along the way but it is a learning process for the entire household.

Today I sent the kids off to school with leftover Asian noodles (Gluten free) with chicken, veggies, and a gluten free peanut sauce. I added some raw veggies, a piece of fruit, some toasted chipotle sesame seeds and gluten free zucchini bread I made at midnight last night. This is my second time making it and the kids love it!

I got the recipe off the website Pamela's Products. I picked up their gluten free baking mix at Whole Foods and this seemed like a good recipe to try. I am not lying when I tell you that you can not tell that there is no gluten in it. It is delicious! I think next time I will try making muffins to make it easier to send in the lunch.

Pamela's Tried & Tested Zucchini Bread
Yield: one 8 x4 loaf

2 cups Pamela's Ultimate Baking & Pancake Mix
2 tsp cinnamon
1 tsp salt
1/4 tsp nutmeg
2 cups grated zucchini, blossom end removed
2 tsp grated lemon zest (optional)
1/4 cup oil
2 eggs
1/2 cup brown sugar, packed
1/2 cup white sugar
1 teaspoon vanilla
1/2 cup walnuts or pecans, chopped (optional)

Whisk together Pamela's Ultimate Baking & Pancake Mix, cinnamon, salt, and nutmeg.
In a separate bowl, beat together eggs, oil, and sugar for one minute on medium. Stir in vanilla.
Stir wet ingredients into dry ingredients to form a batter. Fold in grated zucchini (along with optional lemon zest and chopped nuts)

NOTE: Baked zucchini loaf will be moist. You can lessen moisture by squeezing grated zucchini in paper towels to absorb some of the water before mixing into the batter.

Turn into greased loaf pan (8x4) and bake in a preheated 350° oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaf cool in the pan for 5 minutes before removing to cool on a wire rack.

Variation: For muffins, fill greased or paper-lined muffin tins 2/3 full and bake in 350° oven for 30 to 35 minutes.