Hello, everyone!! I hope you’ve all been having a fantastic summer. I’ve been working very hard on not saying “I’m Sorry” for the lack of posts this summer. I’ve ready many blogs where each post is started with “I’m sorry for not posting more”, and I’m trying really hard to not feel guilty about the number of posts that I’ve posted this summer. I will try to post more regularly in fall, but we’ll see what fall brings, and cross that bridge when we get there.
As for us, our summer has been a full, busy, enjoyable summer so far. In 2 weeks, school starts here, and I’m really not ready to send the kids (yes, both of them, the Boy starts school this fall). They have both played together so well this summer, there have been very few arguments or time-outs in our house this summer, and it has been fantastic!
We’ve gone camping quite often, hiked a lot (nearly 30 km in total, with the longest hike being 8km, and both kids walked the whole thing), the Girl went to Bible camp this summer for 1 night, and is asking for a whole week next year. We’ve visited museums and the zoo. We’ve done slushies & the slip’n’slide. Overall, it has been a fantastic summer so far! I hope you guys are going to enjoy the last few weeks before the cooler fall air returns, and we all start baking again.
Since I had some zucchini on hand, I decided to do some baking now already. This moist gluten free Blueberry Zucchini Bread is fantastic! I leave the skin on my zucchini, but if you peel it, your children will never even know they are eating veggies in this sweet loaf. Mine gobbled up 2 thick slices while it was still warm. That must count as a serving of veggies, right?? 🙂
Gluten Free Blueberry Zucchini Bread
Ingredients
- 3 large eggs, lightly beaten
- 1 cup oil (you could do 1/2 cup oil & 1/2 cup apple sauce if you'd want to cut down on fat)
- 3 teaspoons vanilla extract
- 2 cups granulated sugar
- 3 cups shredded zucchini
- 3 cups gluten-free flour blend (see note)
- 1 teaspoon xanthan gum
- 1 teaspoon guar gum
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 2 cups fresh or frozen blueberries
Instructions
Notes
Note: The flour blend I use is 4 cups of brown rice flour, 1 1/3 cup potato starch and 2/3 cup tapioca starch. Combine in large zipper bag. Shake to mix.
Adapted from AllRecipes.com
The Not So Perfect Housewife says
Sounds like your having a great summer!! Good for you!
This recipe looks delicious
Tasty Eats At Home says
Sounds like a great summer indeed! Aah, the slip -n-slide…memories…anyway, love this bread. I like the addition of blueberries!
Anonymous says
You always seem to send the right yummies when the blahs are around. Enjoy your children while they are still at home. ~ Margaret
{Clockwork Lemon} says
This looks so good!!!
Denise says
This looks delicious! For some reason I cannot find guar gum anywhere. Can I substitute with more xantham gum? Or any other suggestions?
Jeanine Friesen says
Absolutely, Denise! If I were to write this recipe today, I would probably use 1 1/2 teaspoons xanthan gum in place of the gums written above.
Jeannette says
Thank you! I’ve looked high and low for such a recipe! I have a cucumber I need to use up, so I m substuting that for the zucchini. Tha k you!
Jeannette says
I commented above, saying I used a cucumber instead of zucchini. I very very highly do NOT recommend it! It was awful! 🙁
Debbie in Wisconsin says
Oh my gosh!! This is the MOST amazing bread! MY tweaks: use lemon extract instead of vanilla, omit cinnamon and I added 8 packets of a product called True Lemon! It’s available on Amazon too. I tend to use it in all my lemony recipes to kick it up a notch. It’s powdered, so it doesn’t mess up any ratios of liquid. When I make lemon glaze I use it too. I sprinkle the True Lime on fish before baking. I made a batch of bread yesterday and have another in the oven today. I bake most of my things in the small bread pans and freeze right away. That way I can give them out as small gifts and it gets eaten while still fresh. In yesterday’s batch I used yellow summer squash and it was so pretty in that lemony loaf! I may adapt this basic bread for lots of my old recipes! Apple spice would be nice!