Moist and Delicious Zucchini Bread

Just in time for zucchini season, I thought I would post our secret family recipe. This is my mother’s version, and I have to say the best version of zucchini bread I have ever tasted. I modified the flour to make it gluten free, otherwise it is just as she has always prepared her zucchini breads years ago. The secret to good zucchini bread is providing ample amounts of zucchini and plenty of vegetable oil. This makes a moist, melt in your mouth bread that doesn’t crumble and fall apart. This recipe is  gluten, corn, soy, dairy, and yeast-free.  If you are avoiding eggs as well, check out the link to my egg-free version.

Ingredients:

2 large zucchinis, coarsely shredded

1 cup pure cane sugar

1 cup vegetable oil

3 eggs, beaten (if you are avoiding eggs, check out our forum for my Egg-free Zucchini Bread recipe)

3 cups of Bob’s Red Mill Gluten Free All Purpose Flour. (You can also use a rice-based flour mix like *Pamela’s)

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon cinnamon

1 teaspoon of featherweight baking powder (or homemade corn-free one)

1/2 cup coarsely chopped nuts (optional)

1 stick of butter to grease the pan, or if you are doing dairy free, a paper towel dampened with vegetable oil (do not use a spray can like Pam as it contains chemical ingredients not suited for Feingold diet).

*Pamela’s mix contains milk, nuts, and xantham gum and it already has rising agents in it, so if you use Pamela’s, you can omit the baking powder. I would still add the additional baking soda and salt

Recommended Reading: Check out the index page of all our Healthy Family Recipes…

Directions:

Grease the bottom and sides of one 9×5 bread pan with spectrum palm oil or vegetable oil. Preheat your oven to 350 degrees F. In a mixer beat eggs, slowly adding sugar, oil and zucchini. Turn off mixer and stir in remaining ingredients. Pour batter 3/4 full into the bread pan. Bake 1 hour or until toothpick is clean. Cool 5-10 minutes, then remove from pan.

The bread on the left is made with the above recipe, the bread on the right is made without cane sugar and is egg-free.

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Caryn Talty

The editor of this website has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.

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