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.
- 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)
- Preheat oven 325°F. Line a loaf pan with parchment paper or grease and flour, set aside.
- In a large bowl or stand mixer using the paddle attachment, mix all ingredients until well combined.
- Pour batter into prepared loaf pan.
- Bake 45 minutes, until toothpick comes out clean.
- Let cool completely before cutting.