Zucchini Bread Gluten Free Recipes

Steps:

• Preparing to bake: Heat the oven to 350 degrees F. Grease a 9- by 4-inch loaf pan.
• Grating the zucchini: Grate the zucchini into a bowl. Put it in a double layer of paper towels. Squeeze the water out of the zucchini into the sink. This will help the zucchini bread to not be too wet. Set aside about 225 grams (or about 2 cups) of the drained zucchini.
• Combining the dry ingredients: In a large bowl, combine the flour mix, psyllium, baking powder, soda, cinnamon, nutmeg, cardamom, and salt.
• Combining the wet ingredients: Whisk together the egg, sugars, olive oil, yogurt, and vanilla extract.
• Finishing the batter: Plop the drained zucchini into the liquids and whisk them together. Sprinkle the dry ingredients over the top of the liquids. Using a rubber spatula, fold the dry ingredients into the wet until no sign of flours remain.
• Pour the batter into the prepared pan. Slide the pan into the oven and bake until the top of the bread is crackly brown and a toothpick inserted into the center comes out dry, 45 to 55 minutes.
• Allow the bread to cool in the pan for 10 minutes. Turn it onto a cooling rack and let it cool to room temperature before slicing into it.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

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.

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.

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.

Steps:

• Preheat oven to 350°F. Lightly spray a 9- by 5-inch loaf pan with nonstick cooking spray. Set pan aside.
• Whisk together millet flour, sugar, sorghum flour, flaxmeal, cinnamon, ginger, allspice, baking powder, baking soda, salt, and guar gum.
• Add the water, eggs, and oil, stirring until a thick batter forms.
• Fold in the zucchini.
• Bake 1 hour 15 minutes, until tests done.

Steps:

• Preheat oven to 350°F.
• Grease and flour an 8" x 8" glass baking pan.
• Shred zucchini and squeeze out excess moisture.
• Use a mixer to beat the eggs and add the sugar, molasses, oil and vanilla.
• Sift together the dry ingredients.
• Slowly pour flour mixture into wet ingredients and mix until well blended.
• Mix in the zucchini by hand.
• Bake at 350F degrees for 27 minutes. Let cool.
• Can be served with a sprinkling of confectioner's sugar or sweetened whipped cream.

Steps:

• Mix white and brown sugars, eggs, and oil in a large mixing bowl. Then add the zucchini.
• In a separate bowl, combine the dry ingredients and whisk to combine.
• Add one half of the dry mixture to the wet mixture and stir, then the pineapple, vanilla, and cinnamon.
• Add the rest of dry mixture and blend well.
• Pour into a greased loaf pan, or greased and floured (use rice flour) muffin tins. Optionally, you can add raisins to your loaf pan or muffin tins. Just put the raisins in the pan/tins after you poured the batter and gently stir them inches.
• Bake at 320 F for 50-60 minutes, or 30-35 minutes for muffins.
• Makes 2 large or 4 small loaf pans, or about 36 muffins.