Gluten-free Zucchini Bread…a touch of summer in February!

01 Feb

This recipe for Gluten-free Zucchini Bread makes two loaves – enjoy one and freeze the other to use when unexpected guests pop in, or give one to a friend to brighten their day. I realize zucchini may not be as fresh this time of year as it is during the harvest time in the summer, but it will add a little green to your day. It’s also a great way to add extra vegetables to your child’s plate in a sweet way.  I like to leave the skin on the zucchini for extra fiber and color, but I do remove the seeds in the center before I shred it. A food processor will make the shredding process so easy.

USDA summer squash

Image via Wikipedia

Next summer, when your garden may be giving you more zucchini than you can eat, shred it then, measure it out for this recipe and freeze it in a ready-to-use package. When you defrost it, don’t drain the water – it will add moistness to the bread. If you want to try using the yellow variety of summer squash, that will work too.

This is our favorite way to eat zucchini – we aren’t fond of the texture or flavor all by itself. For us, it needs to be dressed up or disguised. The added bonus is having a gluten-free bread to eat as a snack or with tea for breakfast. Enjoy!

Gluten-free Zucchini Bread

3 eggs

1 cup packed brown sugar

1 cup canola oil

2 teaspoons ground cinnamon

¼ teaspoon ground cloves

3¼ cups Pamela’s Gluten-free Baking & Pancake Mix

1½ cups zucchini, seeds removed, shredded (skin left on)

½ cup chopped walnuts

½ cup raisins

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour (using Pamela’s mix) two 9 x 5-inch loaf pans. Using an electric mixer on medium speed, beat eggs in a large mixing bowl. Gradually add in brown sugar and oil and beat well. Add cinnamon, cloves and Pamela’s mix to egg mixture and beat together to blend completely. Gently stir in shredded zucchini with a spatula. Add nuts, raisins and vanilla and stir until well mixed. Pour evenly into loaf pans. Bake for 60-65 minutes until toothpick inserted in center comes out clean. Makes 2 loaves.

1 Comment

Posted by on February 1, 2012 in Quick Breads


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One response to “Gluten-free Zucchini Bread…a touch of summer in February!

  1. Gluten-free Medley

    February 1, 2012 at 11:01 am

    Happy first day of February…Spring is just around the corner! I’ve already starting looking at my gardening catalog to get ideas – have you?


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