Outstanding Gluten-Free Zucchini Bread
Its summer and hot. We all have lots of produce coming into season in our gardens. And, of course, the zucchini is outdoing itself! What to do with all of this bounty? I tried this new zucchini bread recipe using the Baking Free™ flour, and really liked it. It includes raisins and nuts which I hadn’t used before. This added a new dimension to the bread that we enjoyed.
I toasted and buttered it and served it with breakfast. I got requests for seconds, so I was quite happy. If you have extra zucchini this season, consider trying this tasty gluten-free recipe. It makes two 8-inch loaves; one to eat and one to share.
- 3 cups shredded zucchini (2-3 medium zucchini)
- 1⅔ cup sugar
- ⅓ cup vegetable oil
- 4 eggs
- 3 cups Baking Free™ gluten-free All Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- ½ cup chopped nuts (dusted with flour)
- ½ cup raisins (plumped with boiling water, dried and dusted with flour)
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F. Grease the bottoms only of two 8x4 inch loaf pans with shortening or cooking spray.
- In a large bowl for stand mixer on low, mix together zucchini, sugar oil, vanilla and eggs until well combined. Stir in remaining ingredients except nuts and raisins. Turn off stand mixer and mix in raisins and nuts with a spoon. Divide batter evenly between 8-inch pans.
- Bake loaves 50 to 60 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on cooling rack for about 10 minutes.
- Loosen sides of loaves from pans. Remove from pans and place on cooling rack to cool completely before slicing. Wrap tightly and store at room temperature for a couple of days only. Makes 2 8-inch loaves.