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  • Scott Adams
    Scott Adams

    Zucchini Bread (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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 gluten-free 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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    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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    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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    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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    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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    This was the most amazing gluten-free 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 gluten-free flour mix, and did not use the xanthan gum. The texture was fine, with no significant crumbling.

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    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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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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