Gluten-free Zucchini Bread GOODNESS!

Oh hell yes!!! I love me some zuch ANY day of the week, but when my garden is producing 2-3, 3-5lb zucchini’s a couple times a week, I’ve gotta think fast… I adore zucchini in any form – baked, fried, raw, stir-fried, breakfast quiche, bread… you get the picture… I’ve been working my way towards a Gluten-free lifestyle, so I had to find something that was Gluten-free, but still chock full of healthy (hello sugar-phobe!!), tasty goodness. I’ve always loved zucchini bread, so this was my moment to shine.. I searched high and low for a suitable guideline to follow and modify to fit my needs. The results were FABULOUS!! 

Check it out, bake it up and let me know what you think. ENJOY!!

GF Zucchini Bread

GF Zucchini Bread

  • cups Brown Rice Flour Mix*
  • ½ c Xylitol (you can add more depending on your taste… I don’t like much sweetness, so I opted for a smaller amount)
  • 1 T baking powder
  • 1 t baking soda
  • 3//4 t xanthan gum
  • 1/4 t salt
  • 1 t cinnamon, or to taste
  • 1 1/3 to 1 1/2 cup shredded zucchini
  • 1/2 cup almond/coconut milk
  • 1/2 cup Coconut oil, melted
  • 2 large farm fresh, free range eggs
  • 1/2 t pure vanilla extract
  1. Preheat oven to 350ºF. Position rack in center of oven. Line loaf pan with parchment paper.
  2. Put shredded zucchini in a small bowl and pat dry with paper towels.
  3. Mix flour, xylitol, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add zucchini; stir to coat evenly
  4. Combine milk and oil in small bowl. Beat in eggs and vanilla. Add liquids to zucchini mixture and stir until just blended.
  5. Fill loaf pan with batter. Bake 35-40 minutes until light golden and toothpick comes out clean. Cool on a rack and then remove from pan. 
  6. Cooks Note: Store bread covered tightly with plastic wrap in refrigerator for up to five days. Can be covered with plastic wrap and then with foil and stored in freezer for up to six weeks. Best when eaten within four days of baking. 
  7. Notes to Make Brown Rice flour mix: (Makes 3 cups) 2 cups extra finely ground brown rice flour, 2/3 cup potato starch (not potato flour) 1/3 cup tapioca flour (also called tapioca starch). I suggest making a double batch and storign the rest for your next batch because lord knows your first batch will be gone before it’s completely cooled… just sayin!
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