Gluten Free Recipes
Gluten Free Zucchini Bread (Recipe)
I would venture to guess that zucchini is the most well-liked of all the squashes. Its flavor is mild, the seeds don’t have to be removed, and it is easy to cut.
If you have extra zucchini that needs to be used or simply want a way to get more vegetables into your kids, zucchini bread is a popular option. It’s a sweet quick bread that can be paired with foods such as eggs, nuts, or ice cream for breakfast, snack or dessert.
If you like your zucchini bread very sweet and cake-like, increase the sugar to 1 cup and use sweetened applesauce. If you are trying to cut back on sugar, you can reduce the amount to 1/2 cup.
Gluten-Free Zucchini Bread
- 2 large eggs
- 3/4 cup sugar
- 1/3 cup cooking oil
- 1/4 cup unsweetened apple sauce
- 1 teaspoon vanilla
- 1 cup shredded zucchini (about 1 medium)
- 1/2 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup tapioca starch
- 1 teaspoon xanthan gum
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 2 teaspoon baking powder
- 1/2 cup walnuts, chopped (optional)
1. Preheat the oven to 375 degrees. Grease or spray a 9 x 5 inch loaf pan.
2. With a mixer, beat together the eggs, sugar, oil, applesauce, and vanilla on medium high speed for several minutes.
3. In a small bowl, combine the brown rice flour, sorghum flour, tapioca starch, xanthan gum, cinnamon, salt, baking soda, and baking powder.
4. Add the dry ingredients to the wet ingredients and mix on medium speed for 2 minutes.
5. Stir in the zucchini and nuts.
6. Spoon the batter into the loaf pan and spread out evenly.
7. Bake at 375 degrees for 45-50 minutes or until a tester comes out clean.
8. Cool for 5 – 10 minutes in the pan, then transfer to a wire rack to cool completely.