We no longer have the huge garden we once had since moving into a smaller place. But that doesn't stop us from planting a few veggies in the summertime.
I am a veggie-lover, but for those of you who often ask if you can taste the zucchini in the bread? No, you can't, zucchini is a mild veggie. The primary purpose of baking bread with zucchini in it is that it makes your bread deliciously moist.
I love eating zucchini and especially love baking with it. So this is for all my gluten-free, dairy-free zucchini loving friends!
Do you leave the skin on your zucchini when baking bread?
Yes, after thoroughly washing your zucchini, grate it with the skin still on, no need to peel your zucchini before grating.
I find the easiest way to shred my zucchini is to use an automatic shredder. I love my Salad Shooter. It also works great for shredding other veggies and cheese too! Win-Win!
Can Zucchini Bread be frozen?
Zucchini bread freezes exceptionally well. Simply place it in a plastic freezer bag once it has cooled to room temperature.
Zucchini bread lasts in the freezer for up to six months. To defrost your zucchini bread, put it in your refrigerator overnight. It will be ready for a quick and easy breakfast the next morning!
This dairy-free, gluten-free zucchini bread is made with all-purpose rice flour. I personally like Bob's Red Mill gluten-free flour that already has xanthan gum. It's a one to one baking flour. Remember that all gluten-free flours are not the same. Xanthan gum creates the same elasticity and texture as does gluten in regular flour. You may have different baking results using a different gluten-free flour blend.
Check to see if the gluten-free flour you are using has xanthan gum. If it has xanthan gum in the blend already, do not add extra xanthan gum to the recipe, or you will wind up having gummy baked goods!
Tips For Measuring Gluten-Free Flour
Gluten-free flour is different than traditional white flour. I found the best way to measure GF flour is to spoon it into your measuring cup. Using a large spoon, scoop your flour into the cup. Then use the back of a knife to level the top.
**Note – Do NOT scoop the flour out of the bag with your measuring cup, as this tends to compact and add more flour than called for in the recipe.
How To Make Zucchini Bread:
- Preheat your oven to 350°F.
- Grease a loaf pan with olive oil. I prefer a glass baking pan.
- Shred one medium-sized zucchini – it should be approximately 1 cup of shredded zucchini. Do not pat excess liquid from zucchini.
- Whisk the eggs with the olive oil in a large mixing bowl. Add the sugar, brown sugar, and pure maple syrup.
- Stir in the baking soda, salt, baking powder, cinnamon, gluten-free all-purpose flour, (I use the flour with xanthan gum already added.)
- Add the shredded zucchini and stir.
- Pour the batter into your greased loaf pan.
- Bake on the center rack for 40-45 minutes or until a toothpick comes out clean.
- Store leftovers for 1-2 days at room temperature in an air-tight container. Or up to 1 week in the refrigerator.
Enjoy!
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If you are just starting your journey to a gluten-free diet, check out our beginners guide here ——>>>>> https://healthyeahlife.com/introduction-to-gluten-free-living
Dairy-Free Gluten-Free Zucchini Bread
Ingredients
- 1 Cup Grated Zucchini 1 Medium Zucchini
- 2 Large Eggs
- 1/2 Cup Extra Virgin olive oil
- 3/4 Cup Granulated Sugar
- 1/4 Cup brown sugar Packed
- 1 Tsp. Pure maple syrup
- 1/2 Tsp. Baking soda
- 1/2 Tsp. Salt
- 1/2 Tsp. GF Baking Powder
- 1 Tbsp. Ground Cinnamon
- 1 1/2 Cups GF Flour I use Bob's Red Mill (One to One Flour)
Optional:
- 1/2 Cup Dairy-free chocolate chips
- 1/2 Cup Pecans, walnuts or almonds
Instructions
- Preheat oven to 350°F.
- Grease a loaf pan with olive oil. I prefer a glass baking pan.
- Shred one medium-sized zucchini - it should be approximately 1 cup of shredded zucchini. Do not pat excess liquid from zucchini.
- Whisk the eggs with the olive oil in a large mixing bowl. Add the sugar, brown sugar, and pure maple syrup.
- Stir in the baking soda, salt, baking powder, cinnamon, gluten-free all-purpose flour. (I use the flour with xanthan gum already added.)
- Add the shredded zucchini and stir.
- Pour the batter into your greased loaf pan
- Bake on the center rack for 40-45 minutes or until a toothpick comes out clean.
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