Gluten-Free Zucchini Bread – Delicious Nutrients

Zucchini Bread

Have you ever felt a craving for zucchini bread since you went on the gluten-free diet? Perhaps you have never tried zucchini bread before, but someone told you how delicious it is.

Now, you long to try it, though, you know that you cannot eat it without suffering the symptoms that will occur from having gluten-intolerance. Is it possible to enjoy delicious zucchini bread without setting off your allergies to gluten?

Luckily, for all those who love or want to love zucchini bread, there is a way to eat it without suffering an allergic reaction. Simply, find a way to make gluten-free zucchini bread! Don’t worry, this no longer requires a series of trial-and-errors! In fact, making gluten-free zucchini bread is really, very easy.

There are some great recipes available for gluten-free zucchini bread online. You also might find one in a gluten-free cookbook. However, it saves time to just Google it on the internet. This way, you will have a lot of great recipes for gluten-free zucchini bread right at your fingertips. To make your search even simpler, I have included some recipes for this dish in this article below.




Betty Crocker Recipe for Gluten-Free Zucchini Bread

Prep Time: 15 minutes.
Cooking Time: 1 hour -1 hour and 10 minutes.
Yields: 12 servings.

Ingredients

  • 1 cup of sugar
  • 2 eggs
  • 2/3 cup of vegetable oil
  • 1 teaspoon of gluten-free vanilla
  • 1 ¼ cups of gluten-free all-purpose rice blend flour
  • 1 teaspoon of gluten-free powder
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of xanthan gum
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • 2 cups of shredded zucchini
  • ½ cup of chopped nuts

Directions

  • Heat oven to 350 degrees F.
  • Lightly grease the bottom only of a 9×5 inch loaf pan.
  • In a large bowl, beat the sugar and eggs with an electric mixer on medium speed until well blended.
  • Add the oil and vanilla; beat until the mixture is smooth.
  • In a medium bowl, mix the flour blend, baking powder, cinnamon, xanthan gum, baking soda and salt.
  • Gradually beat this into the egg mixture on low speed until it is well blended.
  • Stir in the zucchini and nuts.
  • Pour the batter into the pan.
  • Bake 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pan for 15 minutes.
  • Remove from pan to a cooling rack; cool completely, about 2 hours.

Recipe courtesy Betty Crocker




Gluten-Free Goddess Zucchini Bread

Prep Time: 20 minutes.
Cooking Time: 50-60 minutes.
Yields: 1 9-inch loaf.

Ingredients

  • 1 rounded cup of fresh, grated zucchini
  • 1 cup of sorghum flour
  • 1/2 cup of tapioca starch (or tapioca flour)
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 3/4 teaspoon of xanthan gum
  • 1/2 teaspoon of fine sea salt
  • 2 teaspoons of ground cinnamon
  • 1 cup of brown sugar
  • 1/3  cup of light olive oil or coconut oil
  • 2 egg whites, beaten or egg replacer (1/4 cup liquid)
  • 1/4 cup of coconut milk
  • 1 teaspoon of fresh lemon or orange juice
  • 1 tablespoon of bourbon vanilla
  • (Optional) 1/3 cup of chopped walnuts or pecans

Directions

  • Preheat oven to 350 degrees F.
  • Line the bottom of a 9-inch loaf pan with a piece of parchment paper.
  • Lightly oil it.
  • Press the grated zucchini with a paper towel to remove as much moisture as you can.
  • After pressing, fluff with a fork. Set aside.
  • In a large mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt and cinnamon.
  • Add in brown sugar.
  • Add the oil, lemon juice, egg whites or egg replacer, and the coconut milk.
  • Beat to combine and continue to beat on medium high until the batter is smooth – about two minutes.
  • Add in almost all of the shredded zucchini (save a few shreds to decorate the top of the loaf) and stir by hand to combine.
  • If you are adding nuts, stir them in the distribute.
  • Scoop and scrape the batter into the prepared loaf pan and, using a spatula, even out the top.
  • Add a few shredded zucchini strands to the top.
  • Bake in the center of the preheated oven until the top is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy.
  • This may take anywhere from 50-60 minutes.
  • Test with a thin sharp knife or a wooden toothpick, either should emerge with no crumbs and no batter.

Recipe courtesy Gluten Free Goddess

Give one of these great recipes a try and surprise your family or friends with delicious zucchini bread that is completely gluten-free! They will never even know that your loaf is not made with wheat-based flour! The gluten-free diet is no longer a deprivation of your favorite breads. Rather, the gluten-free lifestyle provides yet another chance for you the exercise your creative genius in the stores, online and in the kitchen.

Image courtesy Maggie Hoffman
Tricia Fecteau

I have tried to share what I have learned years in my book called "Gluten-Free with Love" available on Amazon and on my website. I want to help you in your journey to good health.

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