I went out this morning to gather vegetables from my garden, and I uncovered a few zucchini. One of these things is not like the others...
Perfect opportunity for zucchini bread! I've had a whole-wheat zucchini bread recipe, so I decided to adapt it to be gluten-free as well. My current favorite gluten-free flour mixture contains superfine brown rice flour, potato starch, and tapioca flour in a ratio of 6:2:1.
For this recipe, I first had to grate the zucchini. I like to use a paper plate and my box grater. I know, it's time to get a new one!:
I combined all of the wet ingredients with the brown sugar:
The dry ingredients were stirred into the wet mixture until they were just combined - not too much stirring:
I prepared my muffin tin by spraying with oil and then dusting with some gluten-free flour. This gets rid of the need for any cupcake liners. I then filled each muffin cup almost full with batter:
After baking at 350 degrees for 22 minutes, here is the result - fabulous!:
Here's the recipe (see below for the printable version):
Allergy-free Zucchini Bread
(yield:12 muffins or 1 loaf)
3T ground flax, whisked into 1/4 c warm water
1/4 c oil
1/4 c applesauce
1 c light brown sugar
1/2 t vanilla
1 1/4 c grated zucchini, packed
2 c gluten free flour (see above for my favorite)
1/2 t salt
1 1/2 t baking soda
1/2 t baking powder
1/2 t xanthan gum
1 1/2 t cinnamon
1 t nutmeg
- Preheat oven to 350 degrees, grease muffin tin or 9x5 bread pan and dust with gluten-free flour.
- Grate the zucchini. Make sure to pack it while measuring.
- Mix together the flax seed mixture, oil, applesauce, sugar, and vanilla. Add zucchini; stir until combined.
- In a separate bowl, whisk together the remaining dry ingredients. Add to wet mixture and stir just until dry ingredients are moistened and everything is incorporated evenly.
- Fill each muffin tin cup with batter, almost to the top. Bake 20-22 minutes. If using a bread pan, fill with batter and bake 28-32 minutes or until a knife inserted in the center of the loaf comes out clean. Let cool a few minutes before slicing.