GLUTEN FREE ZUCCHINI BREAD
Moist and delicious bread made with gluten-free flour.
Provided by Gluten Free Cook
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.
- Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake.
- Whisk together white sugar, white rice flour, sweet rice flour, cornstarch, tapioca, baking powder, cinnamon, baking soda, xanthan gum, and salt in a large bowl. Stir zucchini mixture into flour mixture until batter is well blended; pour into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
- Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 41.8 g, Cholesterol 32.7 mg, Fat 12.3 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 279.5 mg, Sugar 21.2 g
MAMMAW'S ZUCCHINI BREAD (CAN ALSO BE MODIFIED TO GLUTEN FREE)
My grandmother Lucille (we all called her Mammaw) used to make this wonderful zucchini bread when I was growing up. I ate this every time she fixed it, thinking it was banana bread. When I was a teenager and became interested in cooking, I asked her for the recipe and could not believe that this was made with zucchini! If they would have told me that as a child, I probably never would have even tried it. It is one of my favorite desserts to make, it is simple, and it gets rave reviews every time.
Provided by DownHomeDinner
Categories Dessert
Time 1h20m
Yield 2 loaves, 8-12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl beat eggs, sugar, zucchini, oil, and vanilla extract. Gradually add in all remaining dry ingredients, spices, nuts, and raisins if desired.
- Optional: I do not add raisins to my zucchini bread, however, you can add 1/2 cup of raisins if you prefer.
- Grease 2 loaf pans only on the bottoms. Pour batter into loaf pans, fill pans half full leaving enough room for the bread to rise.
- Bake at 325 degrees for 60-80 minutes depending on your oven.
- After baking, cool for approximately 10 minutes, then remove from pans.
- I serve this as bread with butter, but you can also frost as cake for a sweeter taste.
- *IF YOU CHOOSE TO MAKE THIS A GLUTEN FREE RECIPE* My two favorite gluten-free flour mixtures are King Arthur's Multi-Purpose Gluten Free Flour, and also Andrea's Gluten Free Flour Blend from Andrea's Gluten Free Bakery. They can both be purchased online if you do not have access to a store that sells either brand. King Arthur's can be purchased at kingarthurflour.com and Andrea's mixture can be purchased at andreasglutenfree.com. The gluten free flour mixtures that are out there now are great! They take all of the guesswork out of having to add the gluten free starches and gums together to get the right consistancy and flavor that all purpose flour has.
GLUTEN FREE ZUCCHINI BREAD
Make and share this Gluten Free Zucchini Bread recipe from Food.com.
Provided by Concoctionista
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Grease 9x5 loaf pan.
- Combine oil, sugar.
- Add eggs, vanilla applesauce & beat.
- Add flours, baking powder, xantham gum, salt, and cinnamon.
- Stir in zucchini, nuts and raisins.
- Bake for 1 hour.
Nutrition Facts : Calories 110.8, Fat 5.4, SaturatedFat 0.6, Cholesterol 35.2, Sodium 178.4, Carbohydrate 14.9, Fiber 0.4, Sugar 12.1, Protein 1.3
ZUCCHINI BREAD GLUTEN-FREE)
Make and share this Zucchini Bread Gluten-Free) recipe from Food.com.
Provided by debbieleafblad
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Shred the zucchini and chop walnuts and set aside.
- Us a mixer to beat the eggs and add the sugar, oil and vanilla. Add the baking soda, cinnamon, salt and baking powder. Slowly pour in the flour and xanthan gum until well mixed. By hand, mix in the zucchini and walnuts. Pour in greased and floured loaf pan and bake at 350 for 75 minutes. Let cool.
Nutrition Facts : Calories 226.2, Fat 16.3, SaturatedFat 2, Cholesterol 31, Sodium 170.4, Carbohydrate 18.9, Fiber 0.9, Sugar 17.4, Protein 2.8
MANGO CARDAMOM ZUCCHINI BREAD (GLUTEN FREE)
I tweaked my recipe for Chocolate Zucchini Hazelnut Bread to come up with this. The orange extract and spices mask the olive oil flavor pretty well. This could also be baked in a 9 x 5 loaf pan for about 50 minutes but I haven't tried that yet. SUBSTITUTION: You can use one cup regular flour instead of the oat and soy flours.
Provided by coconutty
Categories Quick Breads
Time 55m
Yield 1 pan, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Smell and taste the mango to make sure it's fragrant and sweet. If the mango is not very sweet or sweet-and-sour, you may want to increase the sugar by a couple of tablespoons. (This part is a little tricky, because a very sweet mango will impart extra sweetness to the finished bread.).
- Preheat oven to 350 degrees.
- In a bowl combine and oil and eggs. Add sugar; mix.
- Stir in orange extract and zucchini.
- In a separate bowl, combine flours, baking soda, salt and spices; gradually stir into zucchini mixture to combine.
- Peel mango and cut into ½ inch dice. Drain the mango pieces well by squeezing gently and measure out about ¾ cup to 1 cup. Stir diced mango into batter.
- Add some additional sugar if desired, per the above note in the directions.
- Spray an 8-inch square pan with cooking spray.
- Pour batter into prepared pan.
- Bake about 30-35 minutes or until a knife inserted into center comes out clean.
Nutrition Facts : Calories 171.4, Fat 10.6, SaturatedFat 1.6, Cholesterol 31, Sodium 81.7, Carbohydrate 17.5, Fiber 1.4, Sugar 11.1, Protein 3.1
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