Zucchini Bread Gluten-Free)

Submitted by Chef #1213673

"Makes one loaf."

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Yields: 1 loaf
• Serves: 12

ingredients

• 1 cup walnuts, chopped
• 1 1⁄2 cups freshly shredded zucchini
• 1⁄2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking powder
• 1 1⁄2 cups gluten-free flour, mix
• 1 teaspoon xanthan gum for each cup flour

directions

1. Shred the zucchini and chop walnuts and set aside.
2. Us a mixer to beat the eggs and add the sugar, oil and vanilla. Add the baking soda, cinnamon, salt and baking powder. Slowly pour in the flour and xanthan gum until well mixed. By hand, mix in the zucchini and walnuts. Pour in greased and floured loaf pan and bake at 350 for 75 minutes. Let cool.

Reviews

[Dans La Lune]

You have not had zucchini bread until you've tried this recipe... it is DELICIOUS! I made it for a wheat-allergic friend and used Bob's Red Mill Gluten Free flour, along with Red Mill Xanthum Gum. It was so perfectly moist and flavorful. My traditional real flour recipe calls for citrus zest but I did not miss it at all in this recipe. The cinnamon is barely noticeable but complements the vanilla perfectly. This is my new favorite bread... better than banana bread! Thank you so much! And by the way... the walnuts are fabulous in this bread!

 

[Estera A.]

Loved this recipe, I used a bit more than half a cup of sugar and it was fantastically not too sweet. I used Premium Gold Gluten free flour and it tasted great!

 

[JKelly]

I made this over the weekend and it was great - thank you for the recipe. For the GF flour mix, I used a combination of Bob's Red Mill all-purpose, and then a mix of other GF flours (I don't remember exactly which ones).

 

[Mikki]

Thank you for making this recipe so easy and VERY DELICIOUS. I think I will try it in muffin form the next time. I can't seem to keep the rest of my family out of it (they are not gluten free). I am the only one in the house that is. It was moist and airy, the edges were not tough and the texture was very good. It didn't have the after taste of some GF breads either.

 

[Brien-Courtney]

Thank you so much for this recipe! I am new to gluten-free cooking and this was such a treat. I ended up making it in muffin pans, which of course cut the cooking time considerably. Can't wait to try it out on some of my friends with more skeptical pallets:)