Gluten free Zucchini Bread

I ended up with some extra zucchini in my fridge this summer (unfortunately, it wasn’t grown in my volunteer garden), so I decided to make some gluten-free zucchini bread for a Norwex party I was hosting (more on Norwex another time…but it’s awesome – and I’m not paid to say that).  I got a new food processor for my birthday, so this was a great opportunity to shred up some stuff.  The zucchini went through it like butter!

I was just finished up the bread as people started to arrive, so I didn’t let it cool enough before I tried to remove it from the pan.  It fell apart slightly in some places, but it was still SO good.  I didn’t get to take a picture of the full loaf due to the impending party, but I remembered some pictures as I enjoyed it that week.

It’s not a healthy recipe…I’m sure you could make it such by subbing banana or applesauce for some of the oil and sugar, but I didn’t.  Since it makes 2 loaves, I only put chocolate chips in one loaf, in case there was so weirdo who wouldn’t want the chocolate chips.

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Gluten free Zucchini Bread
Recipe Type: bread, gluten-free, breakfast
Author: Val @ That’s What We Did
Ingredients
  • 3 cups preferred gluten-free flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum, if not included in flour (optional either way)
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts or chocolate chips (pick the chocolate!)
Instructions
  1. Grease two 8 x 4 inch bread pans (or 2 muffin pans). Preheat oven to 325 degrees F (165 degrees C).
  2. Mix flour, xanthan gum (if using), salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts or chocolate until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. If using muffin pans, check after 25 minutes (I didn’t test this to verify the time for these). Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Thankfully it didn’t get eaten all up at the party (I didn’t have it sitting with the rest of the food, so it was mostly overlooked).  I sent some home with a friend and had some for breakfast for a few days.  Yum.

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