Mammaws Zucchini Bread Can Also Be Modified To Gluten Free Food

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.

EASY GLUTEN-FREE ZUCCHINI BREAD {DAIRY-FREE}

Steps:

• Preheat your oven to 350° F.
• Spray a 4 x 8 loaf pan with gluten-free cooking spray. I like baking with a glass baking pan.
• Shred one medium-sized zucchini with a shredder to equal 1 cup of shredded zucchini.
• In a large mixing bowl whisk the eggs together with the oil, sugar, brown sugar and pure vanilla extract.
• Stir in the salt, baking soda, baking powder, dried lemon peel, cinnamon, gluten-free all-purpose flour, and xanthan gum (leave out the xanthan gum if your flour already has it in it).
• Stir in the shredded zucchini.
• Pour the zucchini bread batter into a greased loaf pan.
• Bake on the center rack for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
• Please watch your zucchini bread because all ovens are different.
• Cool completely before slicing. Enjoy!
• Store in an air-tight container for 1-2 days at room temperature or 1 week refrigerated.

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.

MAMMAW'S ZUCCHINI BREAD (CAN ALSO BE MODIFIED TO GLUTEN FREE)

Steps:

• In a large bowl beat eggs, sugar, zucchini, oil, and vanilla extract. Gradually add in all remaining dry ingredients, spices, nuts, and raisins if desired.
• Optional: I do not add raisins to my zucchini bread, however, you can add 1/2 cup of raisins if you prefer.
• Grease 2 loaf pans only on the bottoms. Pour batter into loaf pans, fill pans half full leaving enough room for the bread to rise.
• Bake at 325 degrees for 60-80 minutes depending on your oven.
• After baking, cool for approximately 10 minutes, then remove from pans.
• I serve this as bread with butter, but you can also frost as cake for a sweeter taste.
• *IF YOU CHOOSE TO MAKE THIS A GLUTEN FREE RECIPE* My two favorite gluten-free flour mixtures are King Arthur's Multi-Purpose Gluten Free Flour, and also Andrea's Gluten Free Flour Blend from Andrea's Gluten Free Bakery. They can both be purchased online if you do not have access to a store that sells either brand. King Arthur's can be purchased at kingarthurflour.com and Andrea's mixture can be purchased at andreasglutenfree.com. The gluten free flour mixtures that are out there now are great! They take all of the guesswork out of having to add the gluten free starches and gums together to get the right consistancy and flavor that all purpose flour has.