The other weekend I was lucky enough to spend a full 4 days at my parents house. It was so nice to spend time with them and relax before I started the craziness of planning for my new job. While I was there, my mom and I cooked and baked, per usual. We even had a request from one of my aunts to make a batch of my delicious peppermint patties. They were just as yummy as I remembered. I learned a lot of what I know about cooking and baking from my mother. Actually, my mom also taught me how to completely destroy my kitchen while cooking. She is a pro at that, among other things.
On Saturday morning, my mom and I stopped by the local farmer's market with my aunt and cousin. The options were fantastic. I decided that I wanted to try out a new gluten free, lower carb, zucchini bread recipe. 1) Zucchinis are in season like crazy right now and 2) My uncle follows a gluten free diet and I love giving him new recipe to try. He was also a taste tester of my sugar cookie recipe.
I was happy (and shocked!) to have this bread come out so moist. Usually, when I attempt gluten free baking, my recipes crack and crumble. Not this one. This one was perfectly delicious.