Prep 15 mins
Cook 30 mins
Here is a simple, in-season, gluten-free bread recipe that will have you coming back for more and more. It is a simple, inexpensive, and tasty way to use up some of those large zucchini from the garden or farmer's market this time of year. Enjoy! To find more recipes like this, visit: www.glutenfreehope.blogspot.com
- 354.88 ml sorghum flour
- 236.59 ml brown rice flour
- 236.59 ml tapioca flour
- 354.88 ml sucanat
- 14.79 ml baking powder
- 4.92 ml baking soda
- 2.46 ml sea salt
- 4.92 ml ground cinnamon
- 4.92 ml ground nutmeg
- 7.39 ml xanthan gum
- 9.85 ml fresh lemon juice
- 118.29 ml natural applesauce
- 118.29 ml non-dairy milk substitute (So Delicious coconut milk beverage)
- 78.07 ml coconut oil or 78.07 ml light olive oil
- 2 eggs
- 709.77 ml zucchini, grated
- 78.07 ml cacao, powder or 118.29 ml of allergen-free chocolate chips
- Mix all the dry ingredients together first in a large mixing bowl, then add the wet ingredients and mix well. Lastly add the heaping 3 cups of grated zucchini. The way I grate zucchini is on a cheese grater over a plate and it usually takes about 1 large zucchini to get about 3 heaping cups. Use the juices and all the grated parts. Mix all together and it is ready for putting in pans.
- Some baking options:.
- This recipe will make either 24 muffin cups, or 2 loaf pans. You could also use 2 8x8 pans for this recipe, or even 1 9x13 pan. It makes a beautiful cake, bread, and muffin, so use for what you desire most. The muffins should be baked at 350 degrees for 20-25 minutes, the bread loaves should be baked at around 35-40 minutes, and a cake in a 9x13 should be around 30-40 minutes. Just check on it and pull from the oven when it is a golden brown color and after tested with a pick comes out clean with nothing gooey. The best baking temp is at 350 degrees. After pulled from the oven, make sure you cool for at least 10-15 minutes before cutting into. And, let it be fully cooled before bagging up to freeze for best results.
- Other option:.
- If you only want to make one loaf, then half this recipe and make just one loaf or 12 muffins.
I gave this recipe four stars only because i like my muffins just a bit sweeter. i think i will try it with a little honey or sugar. other than that, they are light and airy and most of all i used up some of my fresh zucchini out of my garden. Yum yum!! i put half in the frig and half in the freezer and my daughter who doesn't have to be glueten free loves them and the fact they are so low in calories. she sneaks one out of frig or freezer every time she comes over. so give it a try, if you like it just a tad sweet, then add a little sweetness of some kind. i will definitely make this recipe again. thanks
Good recipe. Great crumb and taste. I halved the recipe which made some measurements difficult, but ended up with 1/4 c. coconut oil, 1/4 t. nutmeg and 2 eggs. I also used almond milk. DH liked, so will make again. Might add some brown sugar for richness next time.