Gluten Free Zucchini Bread – Iowa Woman Eats

Gluten Free Zucchini Bread is smooth, tender, and dairy free too! This decrease fats, more healthy zucchini bread recipe will likely be a success all summer season lengthy.

After I consider the meals that outlined my childhood within the summertime they embody copious quantities of Pasta Salad, sliced tomatoes with a lot of salt, drippy Bomb Pops, scoops of Dust Cake, juicy watermelon wedges, and fats slices of Zucchini Bread slathered with butter.

Plus seemingly limitless packets of Purplesaurus Rex Koolaid fished out of a giant tupperware container with a cream coloured lid #IYKYK — however that’s a special put up. 😉

Anticipating the kickoff to summer season, I requested my Mother to ship me the Zucchini Bread recipe she used to make us youngsters then swapped the all goal flour referred to as for within the recipe with gluten free all goal flour as an alternative. Guess what? It’s JUST as wonderful as the unique!!

Gluten Free Zucchini Bread is tender, moist, and cinnamon-spiced, plus it will get softer and extra comfortingly-cozy because it sits on the counter all week. You’ll know precisely what I imply if you make it. 😉

Gluten Free Zucchini Bread

Summer time is the right season to maintain this simple gluten free fast bread on the counter always. It’s made with on a regular basis components I assure you might have readily available at this very second, plus contemporary zucchini which will likely be popping out of our ears — ie rising in abundance — from now till the autumn. It’s tremendous easy to whip up, naturally dairy-free, plus I take advantage of an on a regular basis ingredient to maintain the fats a bit decrease.

Elements Wanted

• Gluten Free Flour Mix: Remember to use a gluten free flour mix WITH a binder, akin to xanthan gum. This recipe has been examined with Bob’s Crimson Mill Gluten Free 1 to 1 Baking Flour.
• Leavening brokers: Baking Soda and Baking Powder assist the gluten free zucchini bread rise.
• Cinnamon: Cinnamon within the zucchini bread batter will fill your property with essentially the most AMAZING scent! All of my members of the family commented on it once I was testing this recipe!
• Eggs: Eggs present construction and richness to the gluten free zucchini bread.
• Sugar: I take advantage of granulated sugar on this recipe for a pure, completely candy tasting zucchini bread.
• Oil: My Mother’s recipe requires oil which retains the zucchini bread actually tender and moist. You could use vegetable oil, canola oil, or coconut oil that’s been melted then cooled barely.
• Unsweetened Applesauce: I like swapping a few of the oil/fats in fast bread and muffin recipes with unsweetened applesauce to chop down on the general fats within the recipe. Simply ensure that it’s unsweetened so we’re not including extra sugar to the batter.
• Vanilla: Similar to the cinnamon, vanilla extract provides a lot of cozy taste to this recipe.
• Grated Zucchini: Use the big aspect of a field grater, or the grating attachment in your meals processor to shred that child up!

Ought to You Squeeze the Water Out of the Zucchini?

Usually, no, you don’t have to squeeze or wring out the surplus moisture from the shredded zucchini earlier than including it to the batter. That mentioned, in case your grated zucchini is clearly dripping with liquid, collect it in your fingers then give it a squeeze over the kitchen sink. In any other case it’s advantageous so as to add undrained.

What About Peeling the Zucchini?

Equally, you do not want to peel the zucchini earlier than grating it. Really, the pores and skin of the zucchini is what holds the flesh (the insides) of the zucchini collectively, so whether or not you’re baking, sauting, or roasting zucchini, it’s all the time a good suggestion to go away the pores and skin on in any other case your cooked zucchini will mainly flip to mush.

Can I Freeze Gluten Free Zucchini Bread?

You may completely freeze gluten free zucchini bread! Let the loaf cool to room temperature on the counter then wrap it tightly in plastic wrap, then in foil, after which place inside a freezer secure Ziplock bag and freeze for as much as 3 months. Let thaw within the fridge earlier than slicing and serving.

Alrighty – raid your backyard, the Farmer’s Market, or the grocery retailer for some zucchini and let’s get to baking!

How you can Make Gluten Free Zucchini Bread

Begin by beating collectively sugar, eggs, unsweetened applesauce, oil, and vanilla in a stand mixer, or giant mixing bowl if utilizing a hand-held mixer, till clean and creamy, about 1 minute.

Subsequent add a gluten-free flour mix WITH binder, salt, baking soda, baking powder, and cinnamon to a big bowl then whisk to mix.

Add the dry components to the moist components in 2 batches, mixing till simply mixed earlier than including the following batch.

Lastly, grate a small zucchini on the big aspect of a field grater, or in a meals processor utilizing the grating attachment. Once more, typically there isn’t a have to squeeze or drain the grated zucchini earlier than including to the batter if it’s not dripping moist!

Stir or fold the zucchini shreds into the batter then pour right into a nonstick sprayed loaf pan and bake in a 350 diploma oven for 55 minutes to an hour, or till a skewer inserted into the middle comes out clear. I desire utilizing a skewer vs toothpick as a result of a skewer is lengthy sufficient to get all the way in which into the middle of the zucchini bread.

Let the gluten free zucchini bread cool within the pan for quarter-hour, then flip it out onto a wire rack to chill fully. Retailer wrapped in plastic wrap, or inside a Ziplock bag.

This gluten-free zucchini bread recipe is totally heavenly when devoured heat and slathered with salted butter, however the bread does get softer and extra dreamy because it sits on the counter all through the week. Oh my gosh, I can’t wait so that you can style, and hope you’re keen on this scrumptious gluten free summertime deal with – take pleasure in!!

Extra Recipes Utilizing Zucchini

Gluten Free Zucchini Bread

Description

Gluten Free Zucchini Bread is smooth, tender, and dairy free too! This decrease fats, more healthy zucchini bread recipe will likely be a success all summer season lengthy.

Elements

• 1-1/2 cups gluten free flour baking mix WITH binder (see notes)
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 giant eggs
• 1 cup granulated sugar
• 1/4 cup vegetable oil, canola oil, or melted/cooled coconut oil
• 1/4 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 1 packed cup grated zucchini

Instructions

1. Preheat oven to 350 levels then spray a 9×5” loaf pan with nonstick spray and put aside.
   Add gluten free flour, cinnamon, baking soda, baking powder, and salt to a mixing bowl then whisk to mix and put aside.
2. Add eggs, sugar, oil, applesauce, and vanilla extract to the bowl of an electrical stand mixer, or to a big glass bowl if utilizing a hand-held mixer, then beat till clean and creamy, 1 minute. Add dry components in two batches, mixing till simply mixed earlier than including the following batch. Add zucchini then combine on low velocity till simply mixed.
3. Scoop batter into ready loaf pan then bake for 55-60 minutes or till a skewer inserted into the middle comes out clear. Test on the loaf on the midway mark – if the highest is brown, place a chunk of foil on high (no have to crimp) and proceed baking.
4. Let loaf cool for quarter-hour then take away from pan and place onto a cooling rack to chill fully. Slice then serve with salted butter, if desired. This bread is finest served on day 2 or 3 after it’s had an opportunity to melt. Retailer wrapped in plastic wrap or in a Ziplock bag.

Notes

• This recipe was examined utilizing Bob’s Crimson Mill Gluten Free 1 to 1 Baking Flour. Your outcomes might fluctuate if utilizing a special GF flour mix.
• To freeze: cool loaf fully then wrap tightly in saran wrap adopted by foil then place in a Ziplock freezer bag and freeze for as much as 3 months. Thaw within the fridge.

This recipe is courtesy of Iowa Woman Eats, http://iowagirleats.com.

Pictures by Ashley McLaughlin