Quite a bit of research went into creating this gluten-free zucchini bread recipe to get this recipe just right. Most gluten free quick bread recipes (breads using leavening agents to enable immediate baking, rather than allowing to rise), allow you to interchange the fruit vegetable or puree you use, except for zucchini bread recipes. Zucchini contains quite a bit of liquid. Therefore, you either need to lessen the other liquids in the recipe or squeeze out much of the liquid in the zucchini. Instead, I began with my banana bread recipe, and opted to add additional flour. This gluten free zucchini bread recipe was made with my own blend of gluten free cake flour. I link to it below. Enjoy!
I love to hide veggies in any recipe I possibly can, but this one is a no brainer. Have your cake, and your veggies too!
Ingredients
- http://glutenfreerecipebox.com/wp-content/uploads/2011/09/Gluten-Free-Zucchini-Bread.jpg
- Makes 1 loaf
- Ingredients
- 1/2 stick (4 Tablespoons) butter or buttery spread, softened (or 3 Tablespoons: grape seed, olive oil, etc.)
- 1 cup sugar or evaporated cane juice
- 2 large eggs, at room temperature
- 1 large or extra large egg white, at room temperature
- 1 1/4 cups zucchini, grated
- 1/4 cup applesauce
- 1/2 cup milk or dairy-free milk
- 1 teaspoon vanilla
- 2 cups Carla's Gluten-free Cake Flour Blend
- 2 teaspoons ground cinnamon
- 1/4 teaspoon sea salt or salt
- 1/2 to 3/4 cup walnuts, chopped or 1/4 cup poppy seeds (optional)
Directions
- Oil a 9x5" loaf pan.
- Add the flour blend, cinnamon and salt to a separate bowl and whisk together; set aside.
- Preheat oven to 350°F.
- In a large bowl, add butter and sugar and by using your mixer, mix on medium speed until creamy.
- Add eggs one at a time while mixing on low; milk and apple sauce, and mix again on low; add zucchini and vanilla; mix until well blended.
- Add flour mixture to zucchini mixture and blend on low-medium until well incorporated and then beat on a high for about 15 seconds.
- By hand, or by using the paddle tool or dough hook of your mixer, fold in the walnuts or poppy seeds, if using.
- Pour batter into loaf pan; distribute evenly.
- Place in oven and bake for 50-55 minutes or until golden brown and toothpick inserted comes out clean.
- Carefully remove from pan and place on a cooling rack, or serve immediately.
- Slice with a serrated knife.
- Store once completely cooled. I successfully left my banana bread on the counter, but it was gone in 3 days. I suggest to refrigerate if you not consumed within 3 days. You may also freeze this bread, in individual slices.
If you like this gluten free zucchini bread recipe, try my Gluten-Free Banana Bread Recipe.
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what do I do with the applesauce and milk?
Hi Megan, I don’t see how I missed the directions on the milk, but I added the applesauce to this recipe after I made it. It needs a bit more flavor, and I don’t think a little extra moisture will hurt either, though it was moist already. With gluten-free cakes extra moisture makes it left-overs much better and it freezes better this way, too. Please let us all know how it turns out for you!