Gluten Free Zucchini Bread
Deliciously perfect for breakfast, a snack or savory dessert.
May 2, 2009
Gluten free baking is easy and fun. Several varieties of gluten free flours are readily available in packages on the shelves of your local grocery store. Flours are also available in the bulk section of your local health food store. The varieties of gluten free flours can be complex and range in flavor and texture. Choosing the right flour for you is truly individual.
Gluten free flours, like any wheat flour, have a limited shelf life and should be stored in a cool dry place. You may want to buy gluten free flour varieties where they are refrigerated or the store has a known high turnover to ensure freshness.
Varieties of Gluten Free Flours
- Oat Flour
- Bob's Red Mill All Purpose GF Baking Flour
- Rice Flour (brown and white)
- Sorghum Flour
- Bean Flour (garbanzo, black and fava)
- Amaranth Flour
- Potato Flour
- Almond Flour
- Green Pea Flour
- Hazelnut Flour
- Teff Flour
- Cornmeal Flour
- Soy Flour
Recipe
Since choosing the perfect gluten free flour for your liking is unique to you, try as many varieties as it takes to find the right mix of texture and flavor. For this recipe it is best to start out with Bob's Red Mill All Purpose GF Baking Flour because it is a mix of garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour. This particular flour is easy to use, does not require additional ingredients to help bind the flour during the baking process and has similar results as regular wheat flours when used in baking recipes.
Ingredients
- 3 cups All Purpose Gluten Free Flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups shredded zucchini
Mixing and Baking
- Preheat oven to 325 degrees
- Grease two 9 x 5 loaf pans
- In a medium bowl sift together all purpose gluten free flour, salt, baking powder, baking soda, and cinnamon.
- In a large bowl beat together eggs, oil, vanilla, and sugar.
- Once mixture is creamy stir in shredded zucchini.
- Slowly mix together dry parts into zucchini mixture.
- You may also want to add walnuts, pecans, or chocolate chips.
- Pour mixture evenly into loaf pans and place in oven.
- Let bake for 45-60 minutes or until toothpick or other tester comes out clean when inserted into the center of the loaf.
- Let bread cool for at least 20 minutes before serving.
Ingredient Modifications
- Substitute one cup applesauce for one cup vegetable oil
- Substitute one part maple syrup for one part white sugar. You may want to substitute half of the sugar for maple syrup instead of the whole amount. (recipe would change as follows: 1 1/8 cup white sugar, 1 1/8 cup maple syrup).
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