One of my sons had a great idea for the featured photo on this post. He told me to take a picture of the gluten-free zucchini bread loaf so it looked like it was growing in the garden.
“I just sliced up the whole loaf,” I said.
Without missing a beat, he replied, “So make another one.”
He really likes my gluten-free zucchini bread. So do I. Since it’s zucchini season, I’ll undoubtedly make more. Maybe I’ll even do the photo requested by him. If so, I’ll share it. In the meantime, here’s the recipe for this tasty quick bread that’s best with zucchini fresh from the garden. It makes one loaf.
Ingredients:
- ¼ C milk
- 1 t vinegar or lemon juice
- 2 eggs
- ⅓ C oil
- 1 C brown sugar
- 1 C grated zucchini
- ¾ C white rice flour
- ½ C almond flour
- ½ C sorghum flour
- ½ C tapioca flour
- 2 t baking powder
- 1 t cinnamon
- ½ t xanthan gum
- ½ t salt
- Optional: ½ C chopped walnuts or pecans
Directions:
Preheat oven to 350 degrees.
Mix milk and lemon juice or vinegar. Set aside.
Combine all dry ingredients in separate bowl and set aside.
Drain zucchini in a colander and squeeze out excess moisture with cheesecloth or a paper towel if very wet.
Mix eggs and brown sugar. Add in oil, milk mixture, and zucchini and mix until combined.
Add all dry ingredients (and nuts if desired) and thoroughly mix.
Grease an 8 ½ x 4 ½” loaf pan.
Optional: Sugar the pan after greasing to keep the loaf from sticking and to give it a sweet, crunchy crust. Sprinkle in white sugar or a cinnamon-sugar mix. Tip sideways and tap until bottom and sides are coated. Tap out any extra.
Put the batter in the pan and bake at 350 degrees for an hour and ten minutes (70 minutes). Please know that a toothpick inserted in the loaf will come out clean around 45 or 50 minutes, but the loaf will not be fully cooked. If the top starts to get overly brown, lay a sheet of foil on top.
Remove the pan from the oven and allow to cool for about 10 minutes before taking the loaf out of the pan. Run a butter knife around the edges, tip the loaf out, and allow it to fully cool on a rack before slicing.
Enjoy!
Looking for another gluten-free quick bread? Here’s my recipe for Gluten-Free Cinnamon Walnut Muffins.