It’s likely that this time of year your garden may have a plethora of zucchini. Why not make up some yummy zucchini bread – maybe even double the recipe so you can freeze some for the winter months? The zucchini makes this bread so unbelievably moist and makes a great partner to the walnuts and spices.
This is another recipe that I have made many times with regular all-purpose flour. I thought that it would work well using gluten-free flour so I tried it with Cup4Cup (created by Lena Kwak, a chef at Thomas Keller’s French Laundry Restaurant in Napa, CA) and I was not disappointed. I had many tasters as I brought a loaf to work and also one on a family visit – everyone loved it but the best line was from my cousin, Rogan C, who exclaimed that it was the best gluten-free food he’d ever had. I find it to be filling, too, which isn’t always the case for quick breads or muffins.
If I didn’t tell you it was gluten-free you’d be hard pressed to know. And, this recipe works just as well with regular all-purpose flour.
| Gluten-Free Zucchini Bread | Print |
- 2 cups grated unpeeled raw zucchini (about 1-1/2)
- 2 eggs
- 1-1/4 cups vegetable oil
- 1-1/2 cups sugar
- 1 teaspoon vanilla extract
- 2 cups Cup4Cup gluten-free flour or all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 cup shelled walnuts, chopped
- Preheat oven to 350°.
- Grease a loaf pan.
- Sift dry ingredients together.
- Beat eggs, oil, sugar and vanilla until light and thick.
- Fold grated zucchini into oil mixture.
- Stir dry ingredients into zucchini mixture until just blended.
- Fold in the walnuts.
- Pour batter into prepared loaf pan.
- Bake on the middle rack of the oven for 60 to 70 minutes or until a cake tester inserted in the center comes out clean.
- Cool slightly, remove from pan and cool completely on a rack.
* Nuts can be chopped in a food processor using a the blade attachment.
* Can be mixed by hand or using an electric (handheld or stand) mixer.
* If you use Cup4Cup gluten-free flour this bread is both gluten-free and wheat-free.
* Recipe makes one generous loaf. Double the recipe and you’ll get three good sized loaves.
* Bread freezes well.
Hmmm, I haven’t heard of Cup4Cup till now. I will have to get some. Until then, I will give this a try with Trader Joe’s GF flour mix. We are not overrun with zucchini in Tucson, but I love zucchini bread!