This is my mom’s recipe for zucchini bread that I have modified and changed to gluten free. I hope you all enjoy it.
Mom’s Zucchini Bread, Gluten Free
- 2 Eggs
- 1/2 Cup Vegetable Oil
- 1 Cup Sugar
- 2 Teaspoons Gluten Free Vanilla
- 1 1/2 Cups freshly shredded Zucchini
- 1/4 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Cloves
- 1 1/2 Cups All Purpose Gluten Free Flour mix*
- 1 Teaspoon Xanthan Gum
- 1 Cup Chopped Walnuts or Pecans
Preheat oven to 350 degrees.
Beat eggs, sugar, and oil in a large bowl with electric mixer. Add vanilla and mix well. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, cloves and xanthan gum.
Add dry ingredients to wet ingredients and stir by hand to mix well. Add zucchinni and chopped nuts and stir to combine.
Pour into a greased 9×5 loaf pan and bake in a 350 degree oven for 60 to 70 minutes. Until a toothpick inserted into the middle comes out clean.
Let me know what you think of it.
*You can use Bob’s Gluten Free All Purpose Flour or the following All Purpose Flour.
All Purpose Gluten Free Flour
- 1 Cup White Rice Flour
- 1/2 Cup Tapioca Flour
- 1/2 Cup Cornstarch
Sift all ingredients several times through a sifter to make sure that they are well blended. Use this flour mix as you would regular all purpose flour.
Mary Blackburn has been gluten free since 1988 and is the owner of http://www.easyglutenfreeliving.com. She invites you to visit her site for more gluten free living tips and recipes. While you’re there, take a moment to sign up for The Gluten Free Gazette, her bi-weekly newsletter filled with articles and answers to your questions about gluten, gluten free living and celiac disease.