GLUTEN-FREE ZUCCHINI BREAD
By the end of the summer, we're all overloaded with zucchini. We've sauteed it, made it into fritters, used it as pasta noodles, and tried to give it to our neighbors. But they've been growing zucchini too. What to do with all that zucchini? Make some of this zucchini bread, of course. It's spiced with cinnamon, nutmeg, and cardamom, slightly sweet, and super moist. Best of all, it doesn't taste of zucchini at all. Pick another zucchini out of the garden.
Provided by Shauna Ahern
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preparing to bake: Heat the oven to 350 degrees F. Grease a 9- by 4-inch loaf pan.
- Grating the zucchini: Grate the zucchini into a bowl. Put it in a double layer of paper towels. Squeeze the water out of the zucchini into the sink. This will help the zucchini bread to not be too wet. Set aside about 225 grams (or about 2 cups) of the drained zucchini.
- Combining the dry ingredients: In a large bowl, combine the flour mix, psyllium, baking powder, soda, cinnamon, nutmeg, cardamom, and salt.
- Combining the wet ingredients: Whisk together the egg, sugars, olive oil, yogurt, and vanilla extract.
- Finishing the batter: Plop the drained zucchini into the liquids and whisk them together. Sprinkle the dry ingredients over the top of the liquids. Using a rubber spatula, fold the dry ingredients into the wet until no sign of flours remain.
- Pour the batter into the prepared pan. Slide the pan into the oven and bake until the top of the bread is crackly brown and a toothpick inserted into the center comes out dry, 45 to 55 minutes.
- Allow the bread to cool in the pan for 10 minutes. Turn it onto a cooling rack and let it cool to room temperature before slicing into it.
- Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.
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Ramona HouleYoungbird
[email protected]Overall, this is a good gluten-free zucchini bread recipe. It's easy to make and the bread is moist and flavorful. However, I would recommend using all-purpose flour instead of gluten-free flour if you don't have a gluten intolerance.
javed iqbal
[email protected]I followed the recipe exactly, but my bread turned out dry and crumbly. I'm not sure what went wrong.
satleis2
[email protected]This bread is a bit too dense for my taste. I think it would be better if it was made with all-purpose flour instead of gluten-free flour.
Sa Rajib Vai
[email protected]I've made this bread several times now, and it's always a hit. It's a great way to use up zucchini, and it's also a delicious and healthy snack.
Tully Hurley
[email protected]This bread is a great way to use up zucchini. It's also a good option for people with gluten sensitivities. The bread is moist and flavorful, and it has a nice crumb.
weird_yas
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! The bread is delicious and moist, and it's hard to believe it's gluten-free. I'll definitely be making this again.
Rana Zain
[email protected]This is the best gluten-free zucchini bread I've ever had! It's moist, flavorful, and has a perfect texture. I've made it twice now, and it's been a hit both times.
Mohsin Pasha
[email protected]I am so glad I found this recipe. I have been looking for a gluten-free zucchini bread recipe that actually tastes good, and this one is it! The bread is moist and flavorful, and it has a nice crumb. I will definitely be making this again.