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.
- 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)
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.