Zucchini Bread Recipe - Wow!

[Emily Elizabeth]

This is the type of bread that comes out of the oven and you eat 6 pieces because you just can't believe how good it is (speaking from personal experience ). The top is flakey and very thin and the inside is very moist. I got this recipe from "Nearly Normal Cooking for Gluten-Free Eating" by Jules E. D. Shepard and modified the flours and added applesauce for part of the oil to cut down on the fat. I can't wait to try more recipes from this book!

Zucchini Bread

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3 eggs

2 cups sugar

1/4 cup canola oil

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

1 1/2 cups cornstarch

3/4 cup rice flour

3/4 cup tapioca flour

1 tablespoon xanthan gum

1 tablespoon cinnamon

1 tablespoon baking powder

1 teaspoon baking soda

2 cups fresh zucchini, grated

1/2 cup walnuts (optional)

24 servings

Preheat oven to 350 degrees.

Beat the eggs until foamy, adding sugar, oil, and applesauce (use wire whip attachment for mixer). In a separate bowl, mix the dry in ingredients and then add them to the egg mixture (switch to the flat beater or dough hook attachment) and beat in electric mixer for about 3 minutes or until batter is mixed well and becomes very thick. Add nuts.

If baking as a loaf, grease two large loaf pans and fill each 1/2 full (I used a nonstick and a glass loaf pan and I think I like the nonstick results slightly better). Bake for approximately 1 hour and 10 minutes, testing to be sure the middle is cooked through. If your oven cooks the tops of these loaves too quickly, cover with aluminum foil to prevent burning (after about 25-35 minutes). If you want to use this as a breakfast bread, you can sprinkle the tops with Confectioner's sugar.

If baking as muffins, grease and 1/2 fill 24 muffin tins. Bake for approximately 30 minutes, testing to be sure the middle is cooked through.

I cooked mine for the full 1 hour 10 minutes and it smelled kind of like it was burning, so I was worried, but it came out perfect. I posted the recipe on recipezaar, so I'll find out the nutritional content soon. I'm hoping it's at least decent.

[Yellow Rose]

Sounds delicious I can't wait to try it. I will have to sub sorgum flour for the rice flour. Thanks for posting this.

Yellow Rose

[cmom]

One of my husband's co-workers gave him 2 zucchinis and I was just going to substitute the flour with Bob's Red Mill All-Purpose. BUT, I found this recipe and it is true!!! This bread is awesome!!! Better than gluten version, IMHO. My husband loves it and so do I. I am limiting myself to no more than one piece a day. It does not have the gritty taste that my baking does when using BRM. Thanks for this recipe!!!!

[purple]

Sounds delicious! It reminded me of when I used to make zucchini bread with those zucchinis that get to big and you don't know what to do with them. And also the zucchini brownies I used to make. I need to get out that old recipe and convert it to gluten free, it should be easy. Thanks!

[stolly]

This recipe was yummy. Instead of 2 loaves, I made one loaf, 6 muffins, and 24 mini muffins. It is more bread like (rather than cake-like) than I've made before, but it was very tasty. Thanks!

[sickchick]

mmm I wish I had zucchini! sounds YUM!

[lischro]

i just made this- it's phenomenal!!

[brendab]

Oh I have one large zucchini that I am making bread with tomorrow!

[naiiad]

This sounds really good! I used to eat zuccine chocolate cake as a kid - cant wait to try this.

[sa1937]

I just noticed that this recipe for zucchini bread has no salt added to it. Has anyone made this and found the taste to be somewhat flat due to the lack of salt? Just curious. Otherwise the recipe sounds really good.

[lischro]

I noticed that, too.... but I can tell you this bread was wonderful- as is. I don't know that I would change anything my second time around. I really loved it.