Zucchini Bread (Gluten Free)

Submitted by Emily Elizabeth

"This is the type of bread that comes out of the oven and you eat 6 pieces because you just can't believe how good it is (speaking from personal experience). The top is flakey and very thin and the inside is very soft and light. I got this recipe from "Nearly Normal Cooking for Gluten-Free Eating" by Jules E. D. Shepard and modified the flours and added applesauce for part of the oil to cut down on the fat. I can't wait to try more recipes from this book! UPDATE: I took this to work and everyone liked it. They said it tasted just like regular bread! It's nice to hear that from people who eat gluten everyday. It stays well in the fridge and reheats great in the microwave. It's been two days and the bread is still just as soft and pliable as when it came out of the oven!"

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Serves: 24

ingredients

• 3 eggs
• 2 cups sugar
• 1⁄4 cup canola oil
• 1⁄4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1⁄2 cups cornstarch
• 3⁄4 cup rice flour
• 3⁄4 cup tapioca flour
• 1 tablespoon xanthan gum
• 1 tablespoon cinnamon
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 cups fresh zucchini, grated
• 1⁄2 cup walnuts (optional)

directions

1. Preheat oven to 350 degrees.
2. Beat the eggs until foamy, adding sugar, oil, and applesauce (use wire whip attachment for mixer). In a separate bowl, mix the dry in ingredients and then add them to the egg mixture (switch to the flat beater or dough hook attachment) and beat in electric mixer for about 3 minutes or until batter is mixed well and becomes very thick. Add nuts.
3. If baking as a loaf, grease two large loaf pans and fill each 1/2 full. Bake for approximately 1 hour and 10 minutes, testing to be sure the middle is cooked through. If your oven cooks the tops of these loaves too quickly, cover with aluminum foil to prevent burning (after about 25-35 minutes). If you want to use this as a breakfast bread, you can sprinkle the tops with Confectioner's sugar.
4. If baking as muffins, grease and 1/2 fill 24 muffin tins. Bake for approximately 30 minutes, testing to be sure the middle is cooked through.

Reviews

[poette]

These are very good and I made them exactly as directed. I will make them again but next time I will reduce the xanthan gum. I was thinking when I made it that it was more than usual for GF baking but I wanted to make it as directed. They are a little bit gelatinous in texture (gummy) and I think 1 1/2 tsp of xanthan gum or guar gum would give a much better result. I made one loaf and 24 muffins from one batch (for the person whose muffins burned on the bottom, perhaps they were filled too full -- fill them lower so they cook throughout). The kids and hubby all like it too.

 

[Az B8990]

This was delicious, though I made in muffin tins and found that they burned on the bottoms even though I turned the temperature down a bit. Even so they were fantastic and I am sad to see them all eatten. Will have to make another batch soon and play with the temperature a bit. Thanks so much for sharing!

 

[Chef Red-head erin]

I did not follow the recipe exactly because I used stevia instead of the sugar... however, it should not have tasted as awful as it did. I think there is salt missing from the recipe.

 

[lisann09]

This has a nice texture and a good taste. It stayed very moist even after a day or two and only got a little chewy. But all in all a great zucchini bread.

 

[alisa.murren]

This is the best gluten-free bread recipe I have made. It is light and airy and you can hardly tell it's not "regular" bread. I highly recommend this recipe if you are looking for a gluten free bread. I added raisins to mine and it turned out FABULOUS!