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
- 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.
- Lemon Glaze: Stir together powdered sugar and lemon juice.
- * 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.