Gluten Free Zucchini bread brings delightful thoughts to my mind when I think about it.
Growing up, I cherished the thought of having zucchini bread. It was in abundance in our household and when I got married at the ripe young age of 22, I decided that it would be a traditional delicacy in our household as well. (This of course being before I found out I had gluten intolerance.) Having a new husband to please and wanting to experiment with recipes new and old, I actively pursued a great zucchini recipe. I loved my mom’s but I wanted to establish my own and so that is what I did.
As a wedding present, we received the “Better Homes and Garden’s Cookbook” which turned out to be my best friend through the first years of my blissfully happy married life.
The recipes therein drew my husband and I closer in a foodie kind of way and it helped me grow in confidence in my cooking skills.
Within the pages of my new cookbook, I
found the most wonderful zucchini bread recipe.
Over the years, I added some of my own minor improvisations and made it my own. As my son came along, It became apparent that, in general, he doesn’t like zucchini in any variety so for him to even think of trying it, I had to appeal to his taste palette. It wasn’t as hard as I had thought.
And when I had to literally transform my life into a gluten free one; my zucchini bread recipe went along for the ride. There was no reason to be sad,though, because I immediately recognized that if I could make a mean regular zucchini bread recipe, there was no reason why I couldn’t make spectacular gluten free zucchini bread. And this is how my gluten free zucchini bread recipe was instituted.
So, do you want to know what that recipe is?
Sure, you do.
Here it is for me to share with you!
I hope you enjoy it as much as we have.
1 ½ cups high quality Gluten free Baking flour
1 tsp. ground cinnamon
½ tsp. non- aluminum baking soda
¼ baking powder
¼ tsp. salt ( I enjoy sea salt)
½ tsp. pumpkin pie spice
1 cup organic raw sugar ( I am definitely convinced that it makes a difference than regular white sugar)
1 cup zucchini, finely shredded and unpeeled.
¼ cup of oil (Coconut Oil gives it a wonderfully gentle coconut palatableness to it)
¼ tsp. shredded lemon peel (optional)
½ cup chopped walnuts (optional as well)
Preheat oven to 350 degrees.
Make sure to grease a 8x4x2 inch loaf pan with spray oil and set aside. In a medium mixing bowl, combine the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
In another bowl, combine raw sugar, egg, oil, shredded zucchini and lemon peel(if using); mix well using a whisk. Once mixed well, add the dry ingredients and stir just until moistened. Don’t over stir because it can create a denser consistency when cooking. The mixture should be a bit lumpy. Fold in the walnuts (if using).
Now, it’s time to transfer batter to the loaf pan.
Bake at 350 degrees for about 50-55 minutes. Make sure you start checking your bread at 45 minutes (the reason being is because different ovens vary in temperature. Cooking at 350 makes it more controllable and less likely to burn). You can do this by entering a toothpick or knife to the middle of the bread to see if it comes out clean. Once done, allow to cool for about 10 minutes. If you are anything like me, though, you may want to cut a smidgen of the end of the bread to eat it while it is piping hot. Proceed as you wish!!!
Makes one loaf or about 16 servings depending on the size of the piece you cut…In our household its more like 6 servings…
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