Gluten Free Zucchini Bread Food

GLUTEN-FREE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350°F; lightly grease four mini loaf pans, or one 8 1/2" x 4 1/2" metal loaf pan; set aside.
• In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
• Add the flour, salt, baking soda, baking powder, and mix until well combined.
• Stir in the zucchini and chocolate chips (optional).
• Pour the batter into the prepared mini loaf pans, or larger loaf pan.
• For mini loafs, bake for 30-35 minutes or until the center is set. For the larger loaf pan, bake for 45-50 minutes, or until the center sets.
• Remove the bread from the oven, and let it cool for 10 minutes in the pan. Finish cooling on a wire rack.
• Once cooled, slice and serve.
• Store leftovers in an airtight container at room temperature for up to 4 days.

GLUTEN-FREE ZUCCHINI BREAD

Steps:

• Preparing to bake: Heat the oven to 350 degrees F. Grease a 9- by 4-inch loaf pan.
• Grating the zucchini: Grate the zucchini into a bowl. Put it in a double layer of paper towels. Squeeze the water out of the zucchini into the sink. This will help the zucchini bread to not be too wet. Set aside about 225 grams (or about 2 cups) of the drained zucchini.
• Combining the dry ingredients: In a large bowl, combine the flour mix, psyllium, baking powder, soda, cinnamon, nutmeg, cardamom, and salt.
• Combining the wet ingredients: Whisk together the egg, sugars, olive oil, yogurt, and vanilla extract.
• Finishing the batter: Plop the drained zucchini into the liquids and whisk them together. Sprinkle the dry ingredients over the top of the liquids. Using a rubber spatula, fold the dry ingredients into the wet until no sign of flours remain.
• Pour the batter into the prepared pan. Slide the pan into the oven and bake until the top of the bread is crackly brown and a toothpick inserted into the center comes out dry, 45 to 55 minutes.
• Allow the bread to cool in the pan for 10 minutes. Turn it onto a cooling rack and let it cool to room temperature before slicing into it.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

GLUTEN-FREE ZUCCHINI BREAD (OR MUFFINS)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
• Mix flour, cinnamon, salt, baking soda, baking powder, and nutmeg together in a bowl. Beat sugar, applesauce, eggs, oil, and vanilla extract together in a separate bowl; stir in zucchini. Slowly mix flour mixture into zucchini mixture until well blended; pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

GLUTEN FREE ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F.
• Grease 9x5 loaf pan.
• Combine oil, sugar.
• Add eggs, vanilla applesauce & beat.
• Add flours, baking powder, xantham gum, salt, and cinnamon.
• Stir in zucchini, nuts and raisins.
• Bake for 1 hour.

GLUTEN FREE ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.
• Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake.
• Whisk together white sugar, white rice flour, sweet rice flour, cornstarch, tapioca, baking powder, cinnamon, baking soda, xanthan gum, and salt in a large bowl. Stir zucchini mixture into flour mixture until batter is well blended; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
• Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.

GLUTEN-FREE ZUCCHINI BREAD WITH ALMONDS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch loaf pan with parchment paper, and lightly oil the exposed ends of the pan. Spread the zucchini over a few layers of paper towels, cover with a few more layers, and use your palms to press out excess moisture. Set aside while you prepare the batter.
• Whisk the almond milk, maple syrup and chia seeds in a medium bowl to combine; set aside for 10 minutes or until liquid has thickened.
• Sift the coconut flour, millet flour, oat flour, baking powder, cinnamon and baking soda into another medium bowl. Add the almond meal and whisk to combine; set aside.
• Add the eggs, oil, vanilla, vinegar and salt to the chia mixture, and whisk until evenly combined. Set aside about 1/4 cup of the zucchini, and stir the remainder into the chia mixture. Add the flour mixture, and stir with a spatula until evenly combined. Pour the batter into the prepared loaf pan. Spread the remaining zucchini over the top, and sprinkle with chopped almonds.
• Bake until a toothpick comes out clean, 1 hour. Let cool for 20 minutes in the pan before turning out.

GLUTEN FREE ZUCCHINI BREAD OR MUFFINS

Steps:

• Mix white and brown sugars, eggs, and oil in a large mixing bowl. Then add the zucchini.
• In a separate bowl, combine the dry ingredients and whisk to combine.
• Add one half of the dry mixture to the wet mixture and stir, then the pineapple, vanilla, and cinnamon.
• Add the rest of dry mixture and blend well.
• Pour into a greased loaf pan, or greased and floured (use rice flour) muffin tins. Optionally, you can add raisins to your loaf pan or muffin tins. Just put the raisins in the pan/tins after you poured the batter and gently stir them inches.
• Bake at 320 F for 50-60 minutes, or 30-35 minutes for muffins.
• Makes 2 large or 4 small loaf pans, or about 36 muffins.

GLUTEN-FREE ZUCCHINI BREAD WITH ALMONDS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch loaf pan with parchment paper, and lightly oil the exposed ends of the pan. Spread the zucchini over a few layers of paper towels, cover with a few more layers, and use your palms to press out excess moisture. Set aside while you prepare the batter.
• Whisk the almond milk, maple syrup and chia seeds in a medium bowl to combine; set aside for 10 minutes or until liquid has thickened.
• Sift the coconut flour, millet flour, oat flour, baking powder, cinnamon and baking soda into another medium bowl. Add the almond meal and whisk to combine; set aside.
• Add the eggs, oil, vanilla, vinegar and salt to the chia mixture, and whisk until evenly combined. Set aside about 1/4 cup of the zucchini, and stir the remainder into the chia mixture. Add the flour mixture, and stir with a spatula until evenly combined. Pour the batter into the prepared loaf pan. Spread the remaining zucchini over the top, and sprinkle with chopped almonds.
• Bake until a toothpick comes out clean, 1 hour. Let cool for 20 minutes in the pan before turning out.

ZUCCHINI BREAD GLUTEN-FREE)

Steps:

• Shred the zucchini and chop walnuts and set aside.
• Us a mixer to beat the eggs and add the sugar, oil and vanilla. Add the baking soda, cinnamon, salt and baking powder. Slowly pour in the flour and xanthan gum until well mixed. By hand, mix in the zucchini and walnuts. Pour in greased and floured loaf pan and bake at 350 for 75 minutes. Let cool.