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Zucchini Bread (Gluten-Free)

This recipe comes to us from Esme Smith.

This recipe makes one loaf.

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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:

 
Roz
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
04 Apr 2009 12:00:35 PM PST
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.

 
Nat
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
12 May 2009 1:43:01 AM PST
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.

 
Ali Cottle
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
03 Aug 2010 3:36:01 AM PST
Awesome!!!! This is the best.

 
Emma
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
04 Aug 2010 4:49:03 PM PST
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!

 
Diana in CA
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
21 Feb 2011 10:25:54 PM PST
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.

 
Boingercat
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
14 Aug 2011 2:34:00 PM PST
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.

 
Val
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
02 Nov 2011 3:02:06 PM PST
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.

 
sharon
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
12 Jun 2012 3:40:44 PM PST
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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