Before you know it, you will have an abundance of zucchini that you don’t know what to do with. This new and improved Gluten Free Zucchini Bread, which is light, moist, and filled with whole grains, is the perfect answer to that dilemma.
I wonder who ever thought up shredding up zucchini to put into baked goods? How did that thought process go? Hey, I’ve got this green veggie that, if left unattended, grows as big as a bat. I wonder what I should do with it? I know, I’ll bake it into bread, that way the kids will eat their veggies without even suspecting it.
At least, that’s how I imagine it went. This summer squash, which consists mainly of water, delivers a good dose of vitamin C, is a good source of fiber, is nearly calorie free, and adds great moisture to baked goods. When you bake zucchini into bread, it sort of melts away, just leaving a wonderfully moist bread. If the green flecks from the skin are going to make your kids suspicious, feel free to peel the zucchini before shredding it. Or, tell them that it is just nature’s confetti.
- 1 cup (160 grams) brown rice flour
- 1/2 cup (60 grams) millet flour
- 1/4 cup (30 grams) tapioca starch
- 2 teaspoons (5 grams) ground cinnamon
- 1 1/2 teaspoons (8 grams) baking soda
- 1 teaspoon (3 grams) xanthan gum
- 1/2 teaspoon (2 grams) salt
- 1/2 cup (115 grams) granulated sugar
- 1/3 cup (80 ml) oil
- 1/4 cup (50 grams) packed brown sugar
- 2 large eggs, room temperature
- 2 -3 tablespoons (30-45 ml) milk (dairy-free if necessary)
- 2 teaspoons (10 ml) pure vanilla extract
- 1 1/2 cups (about 225 grams) packed shredded zucchini
- 1/2 cup chopped walnuts or pecans (optional)
- Preheat the oven to 325 degrees F (160 degrees C). Line a 9x5-inch bread pan with parchment paper, so that the paper sticks up the two long sides of the pan.
- In a large mixing bowl, whisk together the rice flour, millet flour, tapioca starch, cinnamon, baking soda, xanthan gum, and salt.
- In a separate bowl, whisk together the sugar, oil, brown sugar, eggs, milk, and vanilla extract.
- Pour the sugar mixture over the dry ingredients, and stir to combine.
- Stir in the shredded zucchini and nuts (if using). Scrape batter into the prepared baking pan, spreading to make the loaf even.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
- Wait 5 minutes before removing the loaf from the baking pan, and placing it on a wire cooling rack. Once the loaf is completely cool, wrap in two layers of plastic wrap. It is good on the counter for two days, but since it is such a moist loaf of bread, it is better to store in the refrigerator.
This recipe is linked to Gluten Free Wednesdays.