A World Without Wheat....GF Zucchini Bread - For Everyone!

Some people have asked if I would post some GF baking recipes.  Sure thing! This is an easy recipe and very tasty. I just picked a large zucchini Sundy and plan to make this bread later on this week.  So you might still have a zuke lying around and are wondering what to make with it.  It is a very tender and yummy quick bread.  Everyone asked for a slice to take home! And none of them have to eat GF but they wanted this bread.  I didn’t get much of the last loaf. 

I used my usual GF blend that is brown rice flour, tapioca flour and potato starch; see below or use the mix of your choice.  As with most baking recipes it is best not to alter it much or it won’t turn out right. I suppose you could leave out the nuts but I thought they really made it taste great.  Enjoy!

Gluten Free Zucchini Bread

Ingredients

• 1 cup of coarse grated zucchini
• 1 1/4 cup gluten free flour blend of your choice
• 1/4 cup almond flour (or finely ground almond meal)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon xanthan gum (omit if your flour blend already has it)
• 1/2 teaspoon fine sea salt
• 2 teaspoons cinnamon
• 1 cup brown sugar, packed
• 1/3 cup canola oil
• 2 extra large eggs
• 1/4 cup whole milk
• 1 teaspoon fresh lemon juice
• 1 tablespoon vanilla extract
• 1/3 cup chopped walnuts or pecans

Instructions

1. Preheat your oven to 350 degrees. Spray a 9 inch loaf pan with gluten-free cooking spray.
2. Shred the zucchini; (You can grate a little extra to sprinkle over the top of the loaf as a decoration.)
3. Place the shredded zucchini on some paper towels and let drain to remove some of the moisture. Fluff the zucchini with a fork and set aside.
4. Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, xanthan gum, salt and cinnamon in a medium bowl and whisk to blend.
5. In another large bowl add the brown sugar, canola oil, eggs, milk, lemon juice and walnuts. Whisk thoroughly until smooth.
6. Add the dry ingredients to the wet and beat until combined. Fold in the grated zucchini and nuts.      
7. Pour in the pan, sprinkle on the reserved zucchini shreds and bake for 40 - 45 minutes, or until a toothpick inserted in the center of loaf comes out clean.
8. Cool for 5 minutes in the pan, and then carefully turn out to cool completely on a rack before slicing.  It is a delicate loaf so slice gently.
9. Wrap in foil tightly to store.  Will keep 3-4 days if it lasts that long.... Can freeze for a few weeks if necessary; double wrap and date it!

Brown Rice Flour Mix  - mix them all in a big jar or bag
1 c. brown rice flour       

1/3 c potato starch        

3 tbsp.  tapioca flour