Today is the last recipe for our “Gluten-Free Bread Baking Week”. I hope that this has helped you to become a wee bit more aware of celiac disease, and to learn what types of products have gluten in them. It is really amazing how many products do, and how the convenience of so many canned & store bought items is all of the sudden gone. The next thing you know, you’re ordering $50 worth of gluten-free oats online, just to get the free shipping. I wonder how much room $50 worth of oats will take up?? I guess I will learn that next week.
Anyways, back to the recipe for zucchini bread. This gluten-free quick bread recipe is really easy to follow, and the end result is a fantastic tasting loaf, with really good texture as well. I shared some with a celiac friend of mine, and she gave it thumbs up. I hope you enjoy it too.
Ingredients:
- 3 eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/4 cup canola oil
- 1/3 cup unsweetened apple sauce
- 1 tsp vanilla extract
- 1 1/2 cups cornstarch
- 3/4 cup rice flour
- 3/4 cup tapioca flour
- 1 Tbsp xanthan gum
- 1/2 tsp salt
- 1 Tbsp cinnamon
- 1 Tbsp baking powder
- 1 tsp baking soda
- 2 cups fresh zucchini, grated
- 1/2 cup chopped pecans (optional)
Directions:
- Preheat oven to 350 degrees F.
- Beat the eggs until foamy, adding sugar, oil and apple sauce (using wire whip attachment for mixer).
- In a separate bowl, mix the dry ingredients and then add them to the egg mixture (switch to the flat beater or dough hook attachment) and beat in electric mixer for about 3 minutes or until batter is well mixed and becomes very thick. Stir in zucchini. Add nuts.
- If baking as a loaf, grease two large loaf pans and fill each 1/2 full. Bake for approximately 1 hour and 10 minutes, testing to be sure the middle is cooked through. If your oven cooks the tops of these loaves too quickly, cover with aluminum foil to prevent burning (after about 25-35 minutes). If you want to use this as a breakfast bread, you can sprinkle the tops with Confectioner’s sugar.
- If baking as muffins, grease and 1/2 fill 24 muffin tins. Bake for approximately 30 minutes, testing to be sure the middle is cooked through.
Source: Recipezaar
I’d like to thank each and every one of you for stopping by to check out my Gluten-Free Bread Baking Week in honour of Celiac Awareness month. I appreciate it, and will continue to add more winning GF recipes as I find them. If you have a winning recipe, please send it to me, I’d love to try it! 🙂 And now to finish off this week, here is the final installment of:
You might be a celiac if…
…you take a list of safe drinks to the bar with you, and actually consult the bartender before you order a drink.
…it drives you crazy when someone says they completely understand your diet, they did Atkins.
…people roll their eyes at you when you say “no thank you” to someone’s gluten filled dessert
…..your friend invites you over for your birthday and want to make you a gluten free birthday cake, but you plead with them not to, because although you’re trying to seem like you don’t want to put them through the hassle, you’re secretly terrified of cross contamination.
…your ‘favorites’ sites are mostly celiac sites
…you’ve mastered the art of lying when other people ask you if you’re hungry.
…you go to a potluck at a friends place and your dish is gluten-free -you dive into it first so that you get something to eat before others contaminate it.
…you long to look at the contents of other people’s fridges and pantries just to see if you can eat anything
April says
All of your gluten free breads are looking great!!
betty r says
Your photos are amazing, Jeanine!
And the GF breads and muffins have all looked so good this week! I am so glad that there are more choices coming to the market for celiacs.
Clara says
Thank you so much for raising awareness about Celiac Disease. I am gluten intolerant myself (never got the test done for Celiac) and having to explain it over and over has become a bit burdensome. I await the day when gluten intolerance is as well known as lactose intolerance.
Clumbsy Cookie says
Very nice week filled with great GF breads! GF is such an imaginative baking!
Iris says
This has been an amazing week, Jeanine. I’m enjoying a corn muffin as we speak (write).
A big thumbs up!
Thanks so much for taking the time to test and perfect and share these great recipes with us. We appreciate it!
Jeanine says
April – Thank you! 🙂
Betty – Thanks! I appreciate your comments. I’m just glad that I wasn’t diagnosed with celiacs at a time when there was no internet! Phew!
Clara – Thanks for stopping by! Yes, I know what you mean. I’ve even described it as an allergy, because people just don’t seem to understand.
Clumbsy – you should talk about imaginative baking…banana slices inside choco chip cookies?? Muffins in yogurt containers? Afro muffins?? I think you’ve got GF baking beat by YEARS! lol
Iris, I’m so glad that your family is enjoying these recipes. Aren’t those corn muffins good?? I was so impressed with how light they were, and I seem to like the sorghum flour, it just tastes good! I’ve got a few more recipes that I’m tweaking for bread, just didn’t get them done in time. But, when I get them to where I like them, I’ll be sure to share. 🙂
Alexa says
It’s so nice to GF oats in the pantry. I am putting it to good use. People laugh when they see the many different flours which jump at them when they open my fridge. I probably don’t need to keep it there since I go through it so fast…
I look forward to see the wonderful oat recipes you’ll post.
This zucchini bread looks really tasty. I’ll have to give it a go next time I have zucchini.
heidi says
Thanks so much for a WONDERFUL recipe!!!! It is so hard to find a muffin, bread or anything for that matter that is GF and not crumbly or gritty. This is awesome and I will for sure be checking out some of your other recipes!!! Thank you. Thank you!!
kp says
new to gf baking….does anyone know if you can use the gf flour in place of the tapicoa flour and get the same result/texture? thanks!!
Anonymous says
This bread is fabulous! This was my first attempt ever at making anything GF and it's a home run. My son, age 3, ate two big pieces! I will be freezing the other loaf (it makes two) to include in lunch boxes this fall. I may even try this same basic recipe but substituting pumpkin, banana, or carrot. Anyone ever tried this?
Jenny says
I was really excited to find these bread recipes and am baking them right now. I was just wondering if I am missing where to put the zucchini in the bread mix? I read it several times and didn't see it anywhere? I assumed it was with the nuts?
Thanks!
Jeanine says
Oops, thanks for pointing that out, Jenny. I've added that now.
So glad to hear that everyone is having success with this recipe. Seeing it makes me want to dig out a package of frozen zucchini and bake some again. 🙂
Tasty Eats At Home says
Just came across your blog (looking for GF zucchini bread) and this sounds perfect! I love the "You might be a celiac if" bit at the end. Made me smile!
Anonymous says
It was certainly interesting for me to read this blog. Thank you for it. I like such themes and everything connected to them. I would like to read a bit more soon.
Anonymous says
I found your site searching for a gluten free zucchini bread recipe….do you know of a substitute for corn starch that works for bread? I am allergic to corn and trying to follow a glut free diet!
Thanks for your time,
Heather
ahchupp@fourway.net
marisa says
Hi Jeanine
I made your Zucchini Bread yesterday
It was a hit. I thought I had all the ingredients but didn’t. I made so many substitutions and was greatly surprised it came out fabulous.
I used Brown rice flour instead of white
I ran out of cornstarch and just added more tapioca starch
I used yellow zucchini instead of green
I had no applesauce but had crabapple sauce
I used EVOO instead of canola
I reduced the white sugar by half
The mixture was not alot so I put it in one loaf pan.
The hole loaf rose beautifully and the crumb is tender and moist.
Very happy
Diana says
I had a bad feeling about the amount of xanthum gum and I was right. Is it correct? 1 Tablespoon? It was too much and I had to throw the whole batch away. I will try again, I use a lot of your recipes and they are all good!
Jeanine says
It is correct, I’ve made this recipe a few times, and others have as well, without a problem. Feel free to cut it back though.
Marco Wohler says
Hmm is anyone else experiencing problems with the pictures on this blog loading? I’m trying to determine if its a problem on my end or if it’s the blog. Any responses would be greatly appreciated.
Jeanine says
Hi there, it’s not a problem on your end, it’s on my end. I had major website issues earlier this week, with a few problems still needing fixing. The images work in the posts, but when the images are thumbnail size with the excerpt, they don’t appear. I’ll get it figured out yet, but it takes time. 🙂 Thanks for your patience!
Darcie says
This is not vegan if the first ingredient is eggs
Jeanine says
No, it’s not vegan, it is gluten-free.
Dani says
Hi! Can I substitute with flax seed mixture instead of using eggs?
Jeanine says
I’m not sure, I’ve never tried. Reading the comments above might give you an idea though, as a lot of people come back saying what they’ve changed.
Tami says
Again, I was very impressed with another one of your recipes! I loved how these were slightly crisp on the outside and moist inside. Loved them! I made muffins and a mini loaf. Thanks for never failing me=)
Jeanine says
🙂 Thanks, Tami! Glad to hear they were a hit!
Lita says
I made this zucchini bread. I have to say this is the best Gluten-Free bread I have ever tasted. My non gluten free friends even loved it. Loved it so much I had to make another batch to freeze. I also added fresh blueberries to my recipe. Love it.
Jeanine says
Ah, I love when the non-GF love the GF food. 🙂
patricia says
Hi Jeanine , would it be possible to get a recipe for gf bread .I missed out on your bread recipes .The breads I have done are not tasty & very crumbly . I do have celiac disease & would appreciate it very much. Thanking you in advance . Patricia
Jeanine says
Hi Patricia! If you look under “Breads – Yeast Breads”, you will find a number of yummy gluten-free yeast breads, pizza crust, buns, and cinnamon rolls. The most popular (and my favorite) bread recipe is this one: http://www.thebakingbeauties.com/2009/02/another-wonderful-gluten-free-sandwich-bread.html
Alicia says
I’m printing this out now to try, in order to use up some of our zucchini bounty. Thanks!
BTW, I went looking for the original author and post and had some trouble since you didn’t link to the original recipe. I think it’s this one (?) http://www.food.com/recipe/zucchini-bread-gluten-free-267774 and wanted to pass on credit for the original recipe author. The author (Emily Elizabeth) says:
“I got this recipe from “Nearly Normal Cooking for Gluten-Free Eating” by Jules E. D. Shepard and modified the flours and added applesauce for part of the oil to cut down on the fat.”
I always try to find out who to credit when folks go to the trouble of creating great GF recipes and so I can seek out other recipes when one is a hit, so I thought I’d pass that on. 🙂
Alicia says
Just made these and they were very good. I do agree with the commenter who said the xanthan gum was too much, though. I made them as directed and they are pretty gummy (kinda gelatinous). That’s about double the xanthan/guar gum I’m used to seeing for this amount of flour and next time I’ll use 1 1/2 tsp instead.
I had my other loaf pans in use baking GF chocolate zucchini breads and only had one left, so I made one loaf and 24 muffins. My 6 y/o says the muffins would make good cupcakes if you frosted them and I agree. 🙂
Jeanine Friesen says
I agree – with frosting these would be similar to having carrot cake cupcakes.
esther says
Due to an abundance of zucchini, ive tried 3 diff recipes this week. I was feeling discouraged because they were tasteless, very dry etc. THANK.YOU. this is moist and relish. My go-to recipe from here forward
Jeanine Friesen says
Nice! Glad to hear that, Esther!