The first time I had zucchini bread was at a boyfriend’s house. His dad was making a few batches of it and let us have some and it was delicious. When we eventually broke up, one of the things I was most sad about was that I never got that recipe. Luckily, we live in the age of the internet, and I was able to find a recipe to satiate my zucchini bread craving. For years I have been using this random recipe that I found online, and it is great. While going through all of these inherited recipes, I did come across a recipe for a zucchini bread, so I had to give it a try. This recipe is fantastic, and it is now my go-to for any zucchini bread. The top gets a nice crust and with all of the spices, the flavor is pretty complex.
So far, I have found that quick breads work really well being converted to gluten free recipes. I think this is due to the fact that they are not as reliant on gluten as a yeasted dough. For this recipe I didn’t do anything special when converting to gluten free besides using a 1:1 flour. If you use one without xanthan or guar gum in it, don’t forget to add some. While you don’t need as much gluten substitute in a quick bread as you would in a yeasted bread, you do want some so that it doesn’t crumble as you eat it.
Zucchini Bread
Ingredients
- 3 eggs beaten
- 1 cup oil
- 2 cups sugar
- 2 cups grated zucchini
- 1 tsp cinnamon
- 3 tsp vanilla
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 chopped walnuts, optional
Directions
- Step 1 Mix all ingredients together in a large bowl.
- Step 2 Pour into a greased and floured loaf pan.
- Step 3 Bake at 350F for one hour
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