What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

July 22, 2010

Garden Abundance = Gluten Free Zucchini Bread

Filed under: Breads,Desserts,Muffins & Quick Breads,Recipes,Vegetarian — Tags: , , , — admin @ 9:25 pm

I’ve been trying to think of somthing new to do with all this Zucchini that is overtaking my kitchen.  We have made my Zucchini Au Gratin a few times over the past week, and although it IS tasty, we are ready for something new.  I gave away a big bag of Zucchini to a friend today, but I still have more than I can ever hope to use.  So, for the first time since going Gluten-Free, I tried Zucchini Bread. 

This recipe comes from The Gluten Free Homemaker.  I always have some trepidation when trying a new recipe, as I am not fond of failure.  Who is, right?  And when these loaves came out of the oven, I wasn’t quite sure how they’d be, because they seemed a little on the “short” side.  But I need not have worried.  Once I let the loaves cool a while, cut off a slice, slathered one of them in butter and took my first bite, I was pleasantly surprised.  This is without a doubt, one of the best Zucchini Breads I’ve tasted.  It’s not super moist, but the crumb is just right and the crust has a caramelized quality that is enticing. 

Here’s the ingredient list as I found it on The Gluten Free Homemaker’s site:

  • 4 large eggs
  • 1 c. sugar
  • 2/3 c. oil 
  • 1/2 c. apple sauce
  • 2 tsp. vanilla
  • 2 c. shredded zucchini, packed (~1 large)
  • 1 c. brown rice flour
  • 1 c. sorghum flour
  • 2/3 c. potato starch
  • 1/3 c. tapioca starch
  • 2 tsp. xanthan gum
  • 1 Tb. cinnamon
  • 1 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder

You can also add 1 cup of nuts, if you want this to be even better.  I, unfortunately, have to bend to the taste of my children whom prefer that I make my quick breads without nuts.  It’s a woeful life that I lead.

The only change I made to the recipe (besides the omission of the nuts) was to add an extra teaspoon of vanilla, because in my book, you can never go wrong with extra vanilla! :-)

First, preheat oven to 375 degrees.

Oil (or spray) 2 – 9″ x 5″ loaf pans and line with parchment paper.

Grate Zucchini.  You’ll need 2 small Zucchinis, or 1 1/2 medium Zucchinis or 1 large Zucchini. 

I used my twenty-some year old food processor/blender attachment, which incidentally works much better than the new, and soon to be returned to Costo, Cuisinart Mini Food Processor my husband just bought me.

This is the texture you are going for.  You don’t want it wet, just grated.  A box type grater on the large side should work fine.

Measure out 2 cups (packed) of the Zucchini and set aside.  You can freeze any leftover for making this bread during the off-season.

Measure all dry ingredients into a medium bowl, then whisk together until combined.

Place all wet ingredients, except Zucchini, into a large mixing bowl.

Blend until well-combined.

Add Zucchini, then gradually add dry ingredients until just combined.

Batter will be thick and heavy. 

Add nuts now if you are not as swayed by your picky children as I am.

Divide into prepared pans.

Bake for 45- 50 minutes (45 minutes was the time that I pulled mine out) or until toothpick inserted in center of loaf comes out clean.

Cool for 5 minutes in pan, then loosen with knife and remove to a wire rack.

Let cool 10-15 minutes more before slicing and serving.

Be sure to spread a bit (or more than a bit!) of butter on your slice!  Enjoy!

2 Comments

  1. Do you happen to have a recipe for banana bread? I was going to do an experiment with my regular BB recipe and see if I can just substitute a GF flour mixture.

    Comment by Deb Olsen — July 23, 2010 @ 10:33 am

  2. There is a recipe on the back of Bob’s Red Mill GF All Purpose Flour that I’ve used, but it’s not the best ever or anything. I’m going to check my Annalise Robert’s cookbook…I think she has one in there and if so, I would trust it to work out great for you, so I’ll email it to you. What kind of flour mix is it you’ll be using??

    Comment by admin — July 23, 2010 @ 10:39 am

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