Today is the last recipe for our “Gluten-Free Bread Baking Week”. I hope that this has helped you to become a wee bit more aware of celiac disease, and to learn what types of products have gluten in them. It is really amazing how many products do, and how the convenience of so many canned & store bought items is all of the sudden gone. The next thing you know, you’re ordering $50 worth of gluten-free oats online, just to get the free shipping. I wonder how much room $50 worth of oats will take up?? I guess I will learn that next week.
Anyways, back to the recipe for zucchini bread. This gluten-free quick bread recipe is really easy to follow, and the end result is a fantastic tasting loaf, with really good texture as well. I shared some with a celiac friend of mine, and she gave it thumbs up. I hope you enjoy it too.
Ingredients:
- 3 eggs
- 1 cup white sugar
- 1 cup brown sugar
- 1/4 cup canola oil
- 1/3 cup unsweetened apple sauce
- 1 tsp vanilla extract
- 1 1/2 cups cornstarch
- 3/4 cup rice flour
- 3/4 cup tapioca flour
- 1 Tbsp xanthan gum
- 1/2 tsp salt
- 1 Tbsp cinnamon
- 1 Tbsp baking powder
- 1 tsp baking soda
- 2 cups fresh zucchini, grated
- 1/2 cup chopped pecans (optional)
Directions:
- Preheat oven to 350 degrees F.
- Beat the eggs until foamy, adding sugar, oil and apple sauce (using wire whip attachment for mixer).
- In a separate bowl, mix the dry ingredients and then add them to the egg mixture (switch to the flat beater or dough hook attachment) and beat in electric mixer for about 3 minutes or until batter is well mixed and becomes very thick. Stir in zucchini. Add nuts.
- If baking as a loaf, grease two large loaf pans and fill each 1/2 full. Bake for approximately 1 hour and 10 minutes, testing to be sure the middle is cooked through. If your oven cooks the tops of these loaves too quickly, cover with aluminum foil to prevent burning (after about 25-35 minutes). If you want to use this as a breakfast bread, you can sprinkle the tops with Confectioner’s sugar.
- If baking as muffins, grease and 1/2 fill 24 muffin tins. Bake for approximately 30 minutes, testing to be sure the middle is cooked through.
Source: Recipezaar
I’d like to thank each and every one of you for stopping by to check out my Gluten-Free Bread Baking Week in honour of Celiac Awareness month. I appreciate it, and will continue to add more winning GF recipes as I find them. If you have a winning recipe, please send it to me, I’d love to try it! 
And now to finish off this week, here is the final installment of:
You might be a celiac if…
…you take a list of safe drinks to the bar with you, and actually consult the bartender before you order a drink.
…it drives you crazy when someone says they completely understand your diet, they did Atkins.
…people roll their eyes at you when you say “no thank you” to someone’s gluten filled dessert
…..your friend invites you over for your birthday and want to make you a gluten free birthday cake, but you plead with them not to, because although you’re trying to seem like you don’t want to put them through the hassle, you’re secretly terrified of cross contamination.
…your ‘favorites’ sites are mostly celiac sites
…you’ve mastered the art of lying when other people ask you if you’re hungry.
…you go to a potluck at a friends place and your dish is gluten-free -you dive into it first so that you get something to eat before others contaminate it.
…you long to look at the contents of other people’s fridges and pantries just to see if you can eat anything
All of your gluten free breads are looking great!!
Your photos are amazing, Jeanine!
And the GF breads and muffins have all looked so good this week! I am so glad that there are more choices coming to the market for celiacs.
Thank you so much for raising awareness about Celiac Disease. I am gluten intolerant myself (never got the test done for Celiac) and having to explain it over and over has become a bit burdensome. I await the day when gluten intolerance is as well known as lactose intolerance.
Very nice week filled with great GF breads! GF is such an imaginative baking!
This has been an amazing week, Jeanine. I’m enjoying a corn muffin as we speak (write).
A big thumbs up!
Thanks so much for taking the time to test and perfect and share these great recipes with us. We appreciate it!
April – Thank you!
Betty – Thanks! I appreciate your comments. I’m just glad that I wasn’t diagnosed with celiacs at a time when there was no internet! Phew!
Clara – Thanks for stopping by! Yes, I know what you mean. I’ve even described it as an allergy, because people just don’t seem to understand.
Clumbsy – you should talk about imaginative baking…banana slices inside choco chip cookies?? Muffins in yogurt containers? Afro muffins?? I think you’ve got GF baking beat by YEARS! lol
Iris, I’m so glad that your family is enjoying these recipes. Aren’t those corn muffins good?? I was so impressed with how light they were, and I seem to like the sorghum flour, it just tastes good! I’ve got a few more recipes that I’m tweaking for bread, just didn’t get them done in time. But, when I get them to where I like them, I’ll be sure to share.
It’s so nice to GF oats in the pantry. I am putting it to good use. People laugh when they see the many different flours which jump at them when they open my fridge. I probably don’t need to keep it there since I go through it so fast…
I look forward to see the wonderful oat recipes you’ll post.
This zucchini bread looks really tasty. I’ll have to give it a go next time I have zucchini.
Thanks so much for a WONDERFUL recipe!!!! It is so hard to find a muffin, bread or anything for that matter that is GF and not crumbly or gritty. This is awesome and I will for sure be checking out some of your other recipes!!! Thank you. Thank you!!
new to gf baking….does anyone know if you can use the gf flour in place of the tapicoa flour and get the same result/texture? thanks!!
This bread is fabulous! This was my first attempt ever at making anything GF and it's a home run. My son, age 3, ate two big pieces! I will be freezing the other loaf (it makes two) to include in lunch boxes this fall. I may even try this same basic recipe but substituting pumpkin, banana, or carrot. Anyone ever tried this?
I was really excited to find these bread recipes and am baking them right now. I was just wondering if I am missing where to put the zucchini in the bread mix? I read it several times and didn't see it anywhere? I assumed it was with the nuts?
Thanks!
Oops, thanks for pointing that out, Jenny. I've added that now.
So glad to hear that everyone is having success with this recipe. Seeing it makes me want to dig out a package of frozen zucchini and bake some again.
Just came across your blog (looking for GF zucchini bread) and this sounds perfect! I love the "You might be a celiac if" bit at the end. Made me smile!
It was certainly interesting for me to read this blog. Thank you for it. I like such themes and everything connected to them. I would like to read a bit more soon.
I found your site searching for a gluten free zucchini bread recipe….do you know of a substitute for corn starch that works for bread? I am allergic to corn and trying to follow a glut free diet!
Thanks for your time,
Heather
ahchupp@fourway.net
Hi Jeanine
I made your Zucchini Bread yesterday
It was a hit. I thought I had all the ingredients but didn’t. I made so many substitutions and was greatly surprised it came out fabulous.
I used Brown rice flour instead of white
I ran out of cornstarch and just added more tapioca starch
I used yellow zucchini instead of green
I had no applesauce but had crabapple sauce
I used EVOO instead of canola
I reduced the white sugar by half
The mixture was not alot so I put it in one loaf pan.
The hole loaf rose beautifully and the crumb is tender and moist.
Very happy
I had a bad feeling about the amount of xanthum gum and I was right. Is it correct? 1 Tablespoon? It was too much and I had to throw the whole batch away. I will try again, I use a lot of your recipes and they are all good!
It is correct, I’ve made this recipe a few times, and others have as well, without a problem. Feel free to cut it back though.