I baked this gluten-free zucchini bread with some of the squash that is so plentiful in local gardens right now. The moist and flavorful quick bread has a good texture and just enough sweetness to make a great gluten-free snack.
It tasted good alone. It also tasted good with apple butter, and also with cream cheese…also with strawberry jam, elderberry jelly, peanut butter and regular butter. Your family would probably agree that the sandwiches were easy to make and kid-friendly!
Zucchini is in the summer squash family, Cucurbita pepo, like the yellow crookneck and the pattypan squashes. Unlike winter squashes, they don’t keep well, but that’s okay since when they are small and tender is when they are at their gourmet — and expensive — best. Of course, if you grow your own, price isn’t an issue at all, so enjoy the small zucchini as often as possible if you’re the lucky gardener. I like them around 6 to 8 inches long…or less…if I have my preference.
When a zucchini does get a little too large to have that tender texture anymore, I halve it, seed it and shred or grate it to make goodies like zucchini bread. The grated squash can easily be frozen in premeasured packages to use later.
Since zucchini is loaded with nutrients I don’t hesitate to cook it whenever I can…sauteed, grilled, roasted, steamed or even in a salad. The flavor of zucchini blends well with other foods, making it a natural for combinations like Kale, Zucchini & Fusilli, for example.
Many thanks to my friend Jackie Montoya for sharing her recipe with me so that I could adapt it to make this versatile gluten-free bread.
Zucchini Bread and a Few Little Sandwiches for a Gluten-Free Snack
- 2 Large Eggs, Beaten
- 1/2 Cup Oil
- 1 Cup Sugar
- 1 Cup Zucchini, Raw, Grated
- 1 1/2 Teaspoons Gluten-Free Vanilla
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Teaspoon Gluten-Free Baking Powder (like Rumsford)
- 1 1/2 Cups Gluten-Free Flour Mix (like Bob’s Red Mill All Purpose GF Baking Flour, or sub your own GF mixture — see an example below*)
- 1 1/2 Teaspoons Cinnamon, More or less to taste
- 1 1/2 Teaspoons Xanthan Gum, Optional (Don’t add this if there gum in your baking mix, or if you don’t like using gums.)
- 1/2 Cup Raisins, optional
- 1/2 Cup Nuts, optional (Be sure to check the label for possible cross-contamination)
Preheat oven to 350 degrees for a metal pan or 325 degrees for a glass pan.
Oil a large loaf pan and line with parchment.
Mix first 5 ingredients together well.
Measure the dry ingredients together and mix well.
Stir the dry ingredients into the egg mixture.
Stir in raisins and nuts if you like.
Bake for 45 to 60 minutes, until done in the center. If you press lightly with your finger, it should spring back without being sticky, or a toothpick should come out clean.
Cool in the pan on a rack for 10 minutes, then loosen loaf with a spatula and remove from pan. Continue cooling on rack.
Filled one full-size loaf pan about 3/4 full.
*Sub Your Own Gluten-Free Flour Mix, Such as This:
1-1/8 Cups Garbanzo Flour
3/16 Cup Sorghum Flour
3/16 Cup Sweet Rice Flour
This is a frugal recipe that’s gluten-free, casein-free, dairy-free, lactose-free and can be nut-free.
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