Gluten-free Zucchini Bread

By request, I am sharing my gluten-free zucchini bread recipe at a seasonally
important time of the year.
The time of year when you need to sleep in the hammock with one eye open,
or we might sneak a large zucchini onto your lap while you are sleeping.
The time when you need to lock your car door at the farm or you might find a few
in the passenger seat.
zuke overload

Baking with zucchini should be reserved for the large zucchini, the ones that grow into
baseball bats if not caveman clubs. The delicate small ones are for slicing and sauteeing
or such.
 This recipe is for the overgrown zucchini, the ones that grow a foot overnight.
(Actually, they don't, but who harvests DAILY??)

Anyway, I'll add some notes to indicate ways I've revised this recipe over time.
Its worked every time, you can freeze the loaves, but it will be a bit dry that way.
Nothing like fresh from the oven. I've used frozen shredded zuke too, just
squeeze out the water first. I always double this recipe and make two loaves.
One for now, one for later.

Gluten-Free Zucchini Bread


Serves/Makes: 1 loaf  | Difficulty Level: 3 | Ready In: 1-2 hrs

2/3 cup white rice flour  [I use brown rice flour]
2/3 cup sweet rice flour (available from Asian supermarkets and Common Market,
I use brown sweet rice flour]
1/2 cup potato starch
3 1/2 tablespoons tapioca starch
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/8 teaspoon salt
1 stick butter (not margarine)[Recipe says not margarine, I've used Earth
Balance or Coconut Oil, makes it more dense. Of course, butter rules]
1 cup sugar [I replace this with a little more than half cup of honey, to taste]
2 eggs
1 1/4 cup grated zucchini [always seems like i could add more zucchini than this]
2/3 cup chopped walnuts  [I always skip this, include it if you like nuts in
baked things...]

Preheat oven to 350 degrees. Lightly grease 9 x 5 loaf pan; dust with rice flour.
Mix together flours, potato starch, tapioca starch, baking soda, xanthangum, salt.
Set aside. Cream the butter until white. Add the sugar and beat until fluffy,about 5
minutes. [this won't fluff or cream if you are using coconut oil.] Add the eggs and
briefly beat until well mixed. 

 Stir in the zucchini. Stir in the dry ingredients until blended. Fold in the nuts.
Pour the batter into the pan. Bake 1 hour. 

 Adapted from a banana bread recipe in Gluten-Free Baking by Rebecca Reilly.

You can view the complete recipe plus reviews online at:
Recipe Location:
Recipe ID: 7224
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