Zucchini Bread

Zucchini Bread
With an abundance of zucchini in my garden, I naturally think of making zucchini bread or muffins.  However, when the temperature outdoors is well into the 90s and maybe even over 100,  I am not willing to turn on my oven.

Last week I got lucky though, and we had a reprieve from the heat.  A couple of days were in the 70s with cool morning temperatures. I got busy baking and made four loaves of zucchini bread as well as two bundt cakes.

I used Brenna’s zucchini bread recipe for the cake and baked it in a bundt pan.  The recipe includes banana and chocolate and turns out deliciously moist.  We ate it without any frosting or glaze.

Zucchini Chocolate Cake

This zucchini bread is slightly more dry and crumbly than the cake, but not too much.  It goes well with a glass of milk (I’m loving Almond Breeze milk) or a scoop of ice cream.

Zucchini Bread
Author: 
Recipe type: Bread
 
Ingredients
  • 2 large eggs
  • ½ cup sugar
  • ⅓ cup oil
  • ¼ cup apple sauce
  • 1 teaspoon vanilla
  • 1 cup shredded zucchini, packed (~1 large)
  • ½ cup brown rice flour
  • ½ cup sorghum flour
  • ⅓ cup potato starch
  • 2 Tablespoons + 2 teaspoons tapioca starch
  • 1 teaspoon xanthan gum
  • 1½ teaspoons cinnamon
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ cup walnuts, chopped (optional)
Instructions
  1. Preheat oven to 375°.
  2. Beat together the eggs, sugar, oil, applesauce, and vanilla on medium high speed for several minutes.
  3. Add the zucchini and mix to combine.
  4. In a small bowl, combine the flours, starches, xanthan gum, cinnamon, salt, baking soda, and baking powder. Add the dry ingredients to the wet ingredients and mix just until moistened.
  5. Stir in the nuts. Pour the batter into one sprayed/greased 9 x 5 inch loaf pan. Bake at 375 degrees for 45-50 minutes or until a tester comes out clean.
  6. Cool for 5 – 10 minutes in the pans, then transfer to a wire rack.

Zucchini Bread Loaves | The Gluten-Free HomemakerView Printable Recipe (2 loaves)

This post is part of Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free.




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Comments

  1. Aubree Cherie says:

    Such a classic! I'm glad you were able to use the cool days to do some baking :) I'm still extremely jealous of your gardens bounty :)

    ~Aubree Cherie

  2. Cheap Business Cards Online says:

    Maybe I should have an abundance of zucchini in my garden too to make some of this cake. It looks yummy! I want to bake it for my family, for our family bonding and have a good food trip. Thanks to you!

  3. Carolyn - What Life Dishes Out says:

    My garden overflows with the green stuff as well! I think I'll give the bread recipe a try tonight, although the cake looks yummy as well!

  4. Carolyn-What Life Dishes Out says:

    Reporting back…I just made this and I was a bit worried since the loaves are on the "short" side, but I am eating a slice and it is so good!! The crust has that nice sweet/carmelized flavor and the center is tender and crumbly. Do you mind if I link back to you and share this recipe on my blog? I did "amp up" the vanilla a bit by adding an extra teaspoon, but other than that, followed your recipe to a "T". I notice you don't mention when to add the zucchini…I just put in with the wet ingredients after they were beaten but before the flour mix was added. Thanks for a great recipe to use up my excess zucchini!

  5. Carolyn ~ Thanks for letting me know how it went. I'll update my instructions for adding the zucchini. I see you posted the recipe. Your bread look good.

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