The Gluten-Free Homemaker

With an abundance of zucchini in my garden, I naturally think of making zucchini bread or muffins.  However, when the temperature outdoors is well into the 90s and maybe even over 100,  I am not willing to turn on my oven.  Last week I got lucky though, and we had a reprieve from the heat.  A couple of days were in the 70s with cool morning temperatures. I got busy baking and made four loaves of zucchini bread as well as two bundt cakes.  I used Brenna’s zucchini bread recipe for the cake and baked it in a bundt pan.  The recipe includes banana and chocolate and turns out deliciously moist.  We ate it without any frosting or glaze.



This zucchini bread is slightly more dry and crumbly than the cake, but not too much.  It goes well with a glass of milk (I’m loving Almond Breeze milk) or a scoop of ice cream.

Gluten-Free Zucchini Bread (dairy free)

Preheat oven to 375°

• 4 large eggs
• 1 c. sugar
• 2/3 c. oil
• 1/2 c. apple sauce
• 2 tsp. vanilla
• 2 c. shredded zucchini, packed (~1 large)
• 1 c. brown rice flour
• 1 c. sorghum flour
• 2/3 c. potato starch
• 1/3 c. tapioca starch
• 2 tsp. xanthan gum
• 1 Tb. cinnamon
• 1 tsp. salt
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1 c. walnuts, chopped (optional)

Beat together the eggs, sugar, oil, and vanilla on medium high speed for several minutes.  In a small bowl, combine the dry ingredients, except for the walnuts.  Add the dry ingredients to the wet ingredients and mix just until moistened.  Stir in the nuts.  Pour the batter into two sprayed/greased 9 x 5 inch loaf pans.  Bake at 375 degrees for 45-50 minutes or until a tester comes out clean.  Cool for 5 – 10 minutes in the pans, then transfer to a wire rack.

View Printable Recipe (1 loaf)
View Printable Recipe (2 loaves)



This post is part of Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free.

Labels: bread recipes