Tuesday, September 13, 2011

Zucchini Bread

It's amazing how quickly time flies when you get caught up in other things (aka work)!!

A few weeks ago a friend of ours gave us a big zucchini that I honestly had no idea what to use for or even how to cook with it.  I will say that I used part of it in the broccoli chicken casserole that I typically make, but replaced the broccoli with sauteed zucchini.  But...I ended up having extra zucchini left over that I had absolutely no idea of what to use it for or to cook it with.  So, I decided that Andrew needed something different for breakfast and made him a couple of loaves of gluten-free zucchini bread.

For those of you who cook "normally" and don't have to worry about eating gluten-free, here's the website that I used: Mom's Zucchini Bread Recipe.

For those of you who cook gluten-free, here's the amended recipe for you to enjoy!!!


  • 3 cups all-purpose gluten-free flour (Bob's Red Mill)

  • 2 tsp. Xanthan gum (Bob's Red Mill)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts


  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

It really is relatively easy to do.  Just follow the directions!

Happy eating!!!


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