Allergy-free Zucchini Bread

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!:

The zucchini has to be smashed down tight when measuring:

I combined all of the wet ingredients with the brown sugar:

I then whisked together the remaining dry ingredients:

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)

Ingredients:

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

Directions:

1. Preheat oven to 350 degrees, grease muffin tin or 9x5 bread pan and dust with gluten-free flour.
2. Grate the zucchini. Make sure to pack it while measuring.
3. Mix together the flax seed mixture, oil, applesauce, sugar, and vanilla.  Add zucchini; stir until combined.
4. 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.
5. 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.
6. Enjoy!

Shared on: Fat Tuesday, Allergy-Friendly Friday, Teach Me Tuesdays, Slightly Indulgent Tuesdays, Allergy-free Wednesday.

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