Why You’ll Love this Gluten Free Zucchini Bread Recipe
Whether you’re gluten-free by choice or necessity, you’ll love this Gluten Free Zucchini Bread recipe for its incredible flavor and moist texture.
I can’t get enough of how perfectly balanced the sweetness is, thanks to the light brown sugar and the natural sweetness from the zucchini. The combination of spices adds a warm, comforting aroma that fills my kitchen while it bakes.
Plus, the addition of pecans and raisins gives it a delightful crunch and chewiness that keeps every bite interesting. It’s not just a treat; it’s a wholesome snack that I feel good about sharing with family and friends.
Honestly, this zucchini bread has become a staple in my home, and I can’t wait for you to try it!
Ingredients of Gluten Free Zucchini Bread
When it comes to baking, having the right ingredients is vital, especially for a recipe like Gluten Free Zucchini Bread. Not only do we want it to taste delicious, but we also want to guarantee it has that perfect moist texture and a lovely balance of flavors.
This recipe is packed with wholesome ingredients that work together to create a delightful treat. So, let’s dive right into what you’ll need to whip this up in your own kitchen.
Here’s a list of the ingredients you’ll need:
- 1/4 cup canola oil
- 2/3 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup applesauce
- 1 3/4 cups gluten-free flour (a 4 flour blend works best)
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 cups grated zucchini
- 1/2 cup chopped pecans
- 1/2 cup raisins
Now, some considerations about these ingredients: first off, the gluten-free flour blend is essential. Not all gluten-free flours are created equal, and a good blend will typically contain a mix of rice flour, tapioca flour, and maybe some potato starch.
This combination gives the bread structure and keeps it from being too dense. As for the zucchini, make certain to squeeze out some of the moisture after grating it; otherwise, your bread might turn out soggy.
And if you’re not a fan of pecans or raisins (who knew they could be divisive?), feel free to swap them out for your favorite nuts or dried fruits. You could even throw in some chocolate chips if you’re feeling a bit adventurous.
Cooking is all about personalization, right? So roll up your sleeves and let’s get baking!
How to Make Gluten Free Zucchini Bread
Making Gluten Free Zucchini Bread is like starting a delicious adventure in your kitchen. So, let’s roll up our sleeves and get down to business. First things first, you’ll want to preheat your oven to a cozy 350°F. While that’s heating up, grab a 9×5 loaf pan and give it a good greasing. This is essential, trust me. We don’t want our glorious bread sticking to the pan like it’s playing a game of hide and seek.
Now, in a large bowl, combine 1/4 cup of canola oil with 2/3 cup of light brown sugar. Give it a good mix until it’s all combined and looking nice and creamy. Next, crack in 2 eggs and add 1 teaspoon of vanilla extract, followed by 1/2 cup of applesauce. Stir it all together until the mixture is smooth and inviting—this is where the magic begins. You might find yourself sneaking a taste here and there; it’s practically irresistible.
Once your wet ingredients are all happy together, it’s time to bring in the dry ones. In another bowl, whisk together 1 3/4 cups of your gluten-free flour blend, 2 teaspoons of baking powder, 1 teaspoon of xanthan gum, 1/2 teaspoon of salt, and 1 1/2 teaspoons of cinnamon. Slowly combine this dry mixture with the wet ingredients.
It’s like a dance party in a bowl—mix until it’s just combined, and then fold in 1 1/2 cups of grated zucchini, 1/2 cup of chopped pecans, and 1/2 cup of raisins. Make sure to get everything incorporated nicely, but don’t over-mix! We want it to be fluffy, not dense like a brick.
Now, pour your batter into the greased loaf pan and pop it in the oven. Bake for about an hour, but keep your eyes peeled. You know your oven better than anyone, and it might surprise you. When a toothpick inserted in the center comes out clean, you’re golden.
Let it cool in the pan for a bit before transferring it to a wire rack. And there you have it—your very own Gluten Free Zucchini Bread, ready to be devoured. Just try not to eat the whole loaf in one sitting, though I totally understand the temptation. Enjoy!
Gluten Free Zucchini Bread Substitutions & Variations
After whipping up that delightful Gluten Free Zucchini Bread, you might find yourself wanting to switch things up a bit.
I love experimenting with substitutions and variations to keep things interesting! For a nut-free option, try using sunflower seeds instead of pecans. If you want a touch of chocolate, fold in some dairy-free chocolate chips.
You can also swap the applesauce for mashed banana to give it a different flavor profile. Want a spice kick? Add a dash of nutmeg or ginger!
If you’re looking for a more tropical twist, consider incorporating shredded coconut. Finally, feel free to replace the raisins with dried cranberries or chopped dates for a new sweetness.
Enjoy the creativity!
What to Serve with Gluten Free Zucchini Bread
While enjoying a slice of Gluten Free Zucchini Bread, I often find myself pondering what to pair it with for a truly satisfying meal or snack.
A smear of cream cheese adds a creamy texture that complements the bread’s moistness beautifully. If I’m in the mood for something sweet, a drizzle of honey or a spread of almond butter works wonders.
For a savory twist, I love topping it with avocado and a sprinkle of salt. A side of fresh fruit, like berries or sliced apples, brightens the plate and balances the flavors.
Finally, a warm cup of herbal tea or coffee rounds out the experience perfectly, making it an ideal treat any time of day.
Additional Tips & Notes
To guarantee your Gluten Free Zucchini Bread turns out perfectly, it’s essential to use fresh ingredients and measure accurately.
I recommend grating your zucchini just before mixing it into the batter; this keeps it moist and flavorful. If you don’t have xanthan gum, you can substitute it with psyllium husk, but be prepared for a slightly different texture.
Remember, the type of gluten-free flour blend can affect the outcome, so choose one that includes a good mix of starches and proteins. You can also adjust the sweetness by adding or reducing the brown sugar.
Finally, let the bread cool completely before slicing to ensure it holds its shape. Enjoy the unique flavors of zucchini and pecans in every bite!