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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Gluten Free Cherimoya Zucchini-Bread with Lemon Glaze

I used cherimoya here because it has been described as the tastiest fruit on earth. It cost me about $5 for just one but I am glad I went to that expense. It is a seasonal fruit here in New England and is widely available in late summer right up until the beginning of winter. The local supermarkets carry it frequently. However, if you have a hard time finding it or don't want to pay the price, substitute mashed peaches, mangoes, bananas or any other type of soft fruit.


For 1 Batch(es)


  • Nonstick cooking spray
  • 1 cup(s) coconut flour
  • 2 teaspoon(s) gluten free baking powder
  • 1/2 teaspoon(s) cinnamon
  • 1 cup(s) shredded zucchini
  • 1 cup(s) mashed cherimoya*
  • 4 eggs, lightly beaten
  • 1/4 cup(s) butter or margarine, melted
  • 1/2 cup(s) sugar
  • 1/4 cup(s) honey
  • 1 tablespoon(s) vanilla
  • Lemon Glaze:
  • 1/2 cup(s) powdered sugar
  • 3 teaspoon(s) lemon juice

Gluten Free Cherimoya Zucchini-Bread with Lemon Glaze Directions

  1. Preheat oven to 350-degrees F. Coat a loaf pan with nonstick cooking spray; set aside. In a large bowl, combine flour, baking powder and cinnamon. Stir in the next 7 ingredients well. Pour into prepared pan and bake 44-46 minutes, or until it is firm to the touch in the center. Remove from oven, loosen the sides with a butter knife and let cool until handle. Remove from pan and place on a serving platter. Refrigerate until completely cooled. Drizzle with Lemon Glaze and enjoy.
  2. Lemon Glaze: Stir together powdered sugar and lemon juice.
  3. * Cherimoyas are notorious for having abundant seeds so you will have no choice but to dig every one of them out with a fork or spoon, depending on how ripe this fruit is. But out of all honesty, take a taste of it when de-seeding. Tell me if you don't agree that the beautiful taste of apple, banana and pineapple all combined into one fruit isn't well worth this expense at least once a year.