The Best Gluten Free Zucchini Bread Recipe October 11, 2011Posted by Melonie Gallegos in : Dishing It , trackback
I’ve had a big bag of Bob’s Red Mill Gluten Free Flour in my pantry for months without a clue of what to do with it. Maybe it was more like no motivation to figure out what to do with it and get off my butt and bake something from scratch.
But I did it! And, it was amazing. I’m sharing the deliciousness with you here in a recipe I modified to incorporate my fresh off the farm zucchini I received last weekend in my CSA box. Note: the photos of the lovely lady holding is featured from the Sage Mountain Farm website to show the green zucchini used in this recipe. That’s not me, but that’s the look on my face when I open my CSA box at the Farmers Market to discover the seasonal surprises inside. The round variation of zucchini (Eight Ball maybe?) I used in this recipe can be substituted.
Zucchini Bread Recipe
Gluten Free/Lactose Free
What you’ll need:
- 1/3 cup Vegetable Oil
- 3/4 cup Brown Sugar
- 1/4 cup Raw Sugar
- 2 large Eggs at room temperature
- 1/2 cup Fresh Pureed Apple (I used Gala but you can substitute for any sweet variety)
- 1 tsp. Vanilla Mexican Extract (You can substitute with other types)
- 2 cups Gluten Free All Purpose Baking Flour
- 2-1/2 tsp. Baking Powder
- 2 tsp. ground Cinnamon
- 3/4 tsp. Sea Salt
- 1/2 tsp. Ground Cloves
- 2 cups finely grated Eightball Zucchini (You can substitute with other varieties)
- 1/2 cup chopped unsalted Walnuts
Preheat oven to 350º. Use convection if available. Grease one 8 x 4-inch loaf pan. Use a spray of PAM to ensure it doesn’t stick. (For smaller loaves, use three 5 x 3-inch loaf pans. I personally avoid non-stick pans when ever possible because I do not like cooking on chemicals. I go old school like my Grandmothers and use a glass pan. A metal loaf pan would work well too.
Pre-prep: Peel and section your apple removing seeds and stem. Using a food processor puree your apple or finely dice it, measure a half cup and set it aside. If you have full clove pieces use a mortar pestle or a mini food processor to grind them up, measure and set aside. Cut your zucchini into large pieces and grate them using a large food processor or hand grater. You’ll need about 2 1/2 large ones to make two cups. Chop the walnuts (you can put them in your mortar pestle or a plastic bag and pound them), measure and set aside.
In large glass or metal mixing bowl, cream vegetable oil, all sugar, eggs, and vanilla with and electric mixer until smooth. Adding your apple puree at the end. Add flour, baking powder, cinnamon, sea salt, and ground cloves. Mix it up on medium speed until completely combined. Gently stir in zucchini and nuts. Turn batter into prepared pans. Bake a 8 x 4-inch loaf for 55-65 minutes (convection bakes faster); 5 x 3-inch pans for 35-45 minutes. Cool in pan for 10 minutes, then turn out onto wire rack. Cool before slicing. I found that it was crumbly the first day and the bread begin to bind and become moister on day 2 and 3.