This lovely gluten-free zucchini bread can be made with or without eggs, as the recipe contains sufficient leavening and moisture without them. And it’s dairy-free. Its delicate flavor and texture come from a secret ingredient: coconut milk.
This recipe from Island Grown is great for using up leftover bread.
Our bakery turns out more than a dozen different kinds of yeast-raised and sourdough bread every week. We use only the best ingredients, including real dairy and New England-milled flours. Wherever possible, we choose organic. Read more about our… Read More
(Yields 8 muffins or 2 loaves)
Are you looking for pies?
Zucchini is in season and we have two varieties at the farmstand: traditional zucchini and the endearingly round Eight Ball. We also grow Yellow Ball summer squash.
Now you can order your entire Thanksgiving meal from us online, from savory soups and side dishes to delicious pies for dessert. The order form for naturally-raised turkeys and turkey breasts from Outpost Farm is here »» and you… Read More
Korilee’s Maple-Glazed Brioche Donuts were such a hit at the Pumpkin Festival that we’re bringing them back. Here’s our new donut menu: Saturday: Brioche Donuts Sunday: Cider Donuts Come by the farmstand this weekend and grab yourself a… Read More
To help you succeed with gluten-free baking, here are some tips from our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.