Gluten-free Zucchini Bread

(from greenfood’s recipe box)

Source: gluten-free baking

Cook time: 50 minutes
Serves 9 people

Ingredients

  • 1 medium zucchini (about 8 ounces; 226 grams)
  • 1 1/2 cups gluten-free flour, see note (7 1/2 ounces; 212 grams)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon xantham gum
  • 2 large eggs (about 4 ounces; 113 grams out of shell)
  • 1/2 cup light or dark brown sugar (4 ounces; 113 grams)
  • 1/2 cup vegetable oil, such as canola oil, or melted and cooled butter (2 ⅓ ounces; 65 grams)
  • 1 teaspoon vanilla extract
  • Optional Mix-Ins. Use one cup total.
  • 1 cup chocolate chips (6 ounces; 170 grams)
  • 1 cup chopped nuts (4 ounces; 113 grams)
  • 1 cup dried fruit (4 ounces; 113 grams)

Directions

  1. Adjust oven rack to the middle position and preheat to 350°F.

  2. Grease a 9-by 5-inch loaf pan generously with nonstick cooking spray. Or grease with solid shortening and coat with gluten-free flour. Optional: after greasing, line the pan with a 7- by 13-inch sheet of parchment paper.

  3. Grate the zucchini using the large holes of a box grater. Drain the excess liquid by placing the shredded zucchini into a clean towel and squeezing. Or place the shredded zucchini into a coleander and press out the liquid using the back of a wooden spoon. Set aside.

  4. Whisk together the gluten-free flour, cinnamon, baking soda, baking powder, and salt.

  5. Add the brown sugar, eggs, vegetable oil, and vanilla extract. Mix until combined. Batter will look dry.

  6. Stir in the shredded zucchini. Allow the batter to rest for five minutes. It will loosen during this time. After five minutes, spread batter evenly into the prepared pan.

  7. Bake until golden brown, about 50 minutes. A cake tester inserted into the center of the loaf should come out clean or to an internal temperature of 205°F.

  8. Place the pan on a wire rack to cool. Once cool to the touch, turn out onto a wire rack to cool completely.

  9. Gluten-free zucchini bread keeps up to 3 days at room temperature. Wrap the bread tightly in plastic wrap or foil or place in a storage bag or bread box.

  10. To freeze; wrap the cooled bread tightly in plastic wrap and again in foil. Freeze up to six months. When ready to eat, remove from the freezer and allow to thaw at room temperature. To freeze slices, place a piece of parchment paper between each slice.

  11. Recipe Notes

  12. Gluten-free flour: use a gluten-free flour blend that contains xanthan gum or add a ½ teaspoon to your blend before using. To make your own blend: whisk together 1 cup white rice flour, ¼ cup sweet rice flour, ¼ cup cornstarch and a ½ teaspoon xanthan gum.

  13. Brown Sugar: substitute with granulated sugar. Coconut sugar may be used. Gluten-free zucchini bread made with coconut sugar has a slightly drier texture.

  14. Mix ins: Use one cup total. For example, you could use one cup of chocolate chips OR ½ cup chocolate chips and ½ cup chopped nuts.

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