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

 

Gluten-Free Zucchini Bread

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Course Bread

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

* Zucchini can be grated in a food processor using the grating (shredding) attachment.
* 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.
Gluten-Free Zucchini Bread