CSA abundance continued – Gluten free zucchini bread

I love quick breads – banana, pumpkin, ginger, apple, zucchini – any and all. With an enormous zucchini sitting in the fridge, and several bags of shredded zucchini already sitting in the freezer, I decided to make some zucchini bread. With inspiration from A Girl Defloured I ended up with a not too sweet version of zucchini bread. Note – I think quick breads taste the best with a little bit of butter and served chilled or at room temperature.

photo 3 (6)

Ingredients

  • 1 full cup of grated zucchini (from about 1 medium zucchini)
  • 1 1/2 cup all purpose gluten free flour blend (I use a blend of rice flour, tapioca starch, and corn starch)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon xanthan gum (omit if your flour blend already has it)
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup applesauce
  • 1/3 cup coconut oil (melted) (or canola oil) (make sure the coconut oil is in liquid form)
  • 2 large eggs
  • 1/4 cup almond milk (or regular dairy milk)
  • 1 teaspoon fresh apple cider vinegar
  • 1 tablespoon pure vanilla extract

Directions

  1. Preheat your oven to 350 degrees. Spray 3 mini loaf pans with cooking spray (or one standard 9-inch loaf pan, or 10-12 muffin cups) and set aside.
  2. Put the gluten-free flour, baking powder, baking soda, xanthan gum, salt and cinnamon in a medium bowl and whisk to blend.
  3. In another large bowl add the brown sugar, applesauce, oil, eggs, almond milk, apple cider vinegar, vanilla. Whisk thoroughly until smooth.
  4. Add the dry ingredients to the wet and beat just until combined. Fold in the grated zucchini.
  5. Divide evenly between prepared pans (3 mini loaf pans, one standard 9-inch loaf pan, or 10-12 muffin cups).
  6. Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool for at least 5 minutes in the pan, then carefully turn out to cool completely on a rack.

The little loaf was devoured almost immediately and the muffins freeze well for about a month or so. 

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