Gluten-free option | Dairy-free | Soy-free | Nut-free option
When I was growing up, zucchini bread was synonymous with summer time. My mom would grow HUGE zucchini in the backyard, and we couldn’t wait to grate it into this delicious sweet treat. I wouldn’t eat zucchini any other way as a kid, and I’m sure all the sugar and refined flour more than negates any nutritional value the squash contributes, but hey, it made me feel better about how much I scarfed down. And my girls seem to think that it counts as a vegetable too. The loaf is usually over half gone before it’s cooled!
The trick was adapting it to gluten-free while still preserving the fluffy crumb and sugary crust that I remember so well from my childhood. I may still tinker with the relative amounts a bit, but I wanted to get this all written down so I don’t forget it for next time.
This recipe makes two standard loaves, or one loaf and 9 muffins.
From my mom’s recipe
- 1 1/2 cups brown rice flour*
- 1/2 cup oat flour*
- 1/2 cup tapioca starch*
- 1/2 cup potato starch*
- 2 tsp xanthan gum*
- 1 Tbsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder*
- 3 eggs, beaten
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup canola oil
- 1 Tbsp vanilla
- 2 cups grated zucchini, densely packed (don’t squeeze the moisture out)
- optional: 1/2 cup chopped walnuts
*If you don’t need to be gluten-free, substitute 3 cups all-purpose flour for the starred ingredients and reduce baking powder to 1/4 tsp.
- Preheat oven to 325 and lightly spray loaf pan(s) and/or muffin tin(s) with soy-free cooking spray.
- Sift together dry ingredients into a medium bowl. Set aside.
- In a large bowl, whisk together eggs, sugars, oil, and vanilla. Stir in dry ingredients. Stir in zucchini, and nuts if using.
- Pour into prepared pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean.