Moist and Delicious Zucchini Bread
Gluten free 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)
. (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
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.
I tried them both out last week and I must say the original went down better than the gluten/egg free loaf. Thank you!
I can’t wait to try the gf recipe! BUT, have you ever done gf cooking at high altitude? I’m at 8,000 feet and have yet to make gf bread that does not collapse! do you have any tips?
Mary,
We live in the midwest, so I can’t give you any recommendations on high altitude baking from personal experience, but Katrina Allrich from Gluten-free Goddess advices to reduce liquid by about 2 tablespoons and raise the oven temp by about 25 degrees F. You may also have to increase your bake time. She says she has never baked above 7,000 feet, so you may have to adjust even more to get the desired result. I can tell you a little trick I use with my bread that might help with adding back moisture if you need to bake drier breads to get it to rise properly. I wrap the finished bread with a damp tea towel to steam it right after I remove it from the oven. This puts moisture back into the bread and softens the crust.
thank you! your uggestions worked!