Whole Grain Zucchini Walnut Bread

Zucchini Walnut Bread

My little balcony garden is growing up so fast. The zucchini plant is taking over.  The good news is, I’m going to have a ton of zucchini! So, I’ve been thinking— what am I going to do with all this zucchini? Growing up, my mom used to make zucchini bread and of course, my sister and I would help. But… its been more years than I can remember since I made zucchini bread — and I’ve never made it gluten-free.

I grabbed the recipe card and started figuring out how to make a delicious gluten-free zucchini bread. I read that quinoa flour was great for baked goods, especially breads and pairs well with nuts and cinnamon (two of the ingredients I was going to use). Plus, adds a healthy twist. So, I gave the quinoa flour a try blending it with King Arthur Gluten-Free Whole Grain Flour, which I absolutely love!

Success! I now have a delicious gluten-free zucchini bread recipe. Yay! It kept moist for almost a week in an air tight container. It’s so nice having moist gluten-free breads again. I’m wondering if I should work on sandwich bread or hoagie rolls. A turkey, swiss hoagie with lettuce, green pepper, diced dill pickles, a bit of mayo and a sprinkle of black pepper — ohhh! I’ll definitely working on that. Keep you posted!

Tidbit | Freezer Friendly — either freeze the entire loaf or cut into slice for a quick snack. Zucchini Bread with keep for three to four months in the freezer.

Zucchini Walnut Bread

Whole Grain Zucchini Walnut Bread
Author: 
Serves: 1 loaf
 
Ingredients
  • 2 egg, beaten
  • ½ cup coconut oil
  • 1 cup sugar
  • 1 cup zucchini, grated
  • 1 ½ teaspoon vanilla
  • 1 cup gluten-free whole grain flour
  • ½ cup quinoa flour
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 2 teaspoon cinnamon
  • ½ cup walnut, chopped (optional)
Instructions
  1. Preheat oven 325°F. Line a loaf pan with parchment paper or grease and flour, set aside.
  2. In a large bowl or stand mixer using the paddle attachment, mix all ingredients until well combined.
  3. Pour batter into prepared loaf pan.
  4. Bake 45 minutes, until toothpick comes out clean.
  5. Let cool completely before cutting.
 

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