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Zucchini Bread (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Bread Recipes
- Rating:
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Esme Smith.
This recipe makes one loaf.
1 cup walnuts, chopped
1 ½ cups freshly shredded zucchini
½ cup vegetable oil
1 cup sugar
2 eggs
2 teaspoons vanilla
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon baking powder
1 ½ cups GF flour mix
1 teaspoon xanthan gum for each cup of flour
Shred the zucchini and chop the walnuts in a food processor and set them aside.
Use 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 & floured loaf pan and bake at 350F degrees for 75 minutes. Let cool.
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8 Responses to "Zucchini Bread (Gluten-Free)"
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said this on
04 Apr 2009 12:00:35 PM PDT I was just going over my book from Culinary School. And this recipe is in it. With the exception of, 'gluten-free flour mix'. That is the only difference. I've yet to make anything from this book of mine that wasn't good. So this recipe has got to be AWESOME! I can't wait to try it.
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said this on
12 May 2009 1:43:01 AM PDT The recipe does not mention the amount of the liquid from zucchini. I guess I was supposed to lightly squeeze out the liquid. I ended up baking extra time because of that, and the result was bit hard. But it was tasty. It is more like cake than bread.
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said this on
03 Aug 2010 3:36:01 AM PDT Awesome!!!! This is the best.
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said this on
04 Aug 2010 4:49:03 PM PDT Delicious but I found 75 minutes to be way too long. The edges were crispy when I checked on it at 60 minutes. I also did not use xanthan gum and it turned out a little crumbly, but not too terrible. It's so yummy!
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said this on
21 Feb 2011 10:25:54 PM PDT This came out perfectly on the "Cake" setting of my bread machine. I did have to add the zucchini in with the flours though because the moisture was needed to make the bread mix correctly. It is delicious.
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said this on
14 Aug 2011 2:34:00 PM PDT This was the most amazing GF zucchini bread; indistinguishable from 'regular!' I used a glass loaf pan, and baked it the full time--it was perfect. I used Bob's Red Mill GF flour mix, and did not use the xanthan gum. The texture was fine, with no significant crumbling.
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said this on
02 Nov 2011 3:02:06 PM PDT Amazing! After reading the above comments on the time needed to bake I decided to bake the mix in a muffin pan and brief them for about 23 minutes. They came out fluffy, moist, and perfectly baked. Served them to a few friends who had no idea that they were gluten free and they loved them too! Will definitely reuse this recipe.
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said this on
12 Jun 2012 3:40:44 PM PDT I tried to make this bread several times, and it is completely raw inside after I bake it. It looks well done on top and it's raw inside.
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