Best Gluten Free Zucchini Gingerbread Recipes

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 GINGERBREAD

Steps:

• Preheat oven to 350°F.
• Grease and flour an 8" x 8" glass baking pan.
• Shred zucchini and squeeze out excess moisture.
• Use a mixer to beat the eggs and add the sugar, molasses, oil and vanilla.
• Sift together the dry ingredients.
• Slowly pour flour mixture into wet ingredients and mix until well blended.
• Mix in the zucchini by hand.
• Bake at 350F degrees for 27 minutes. Let cool.
• Can be served with a sprinkling of confectioner's sugar or sweetened whipped cream.

ZUCCHINI GINGERBREAD

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray.
• In a large bowl, mix together the brown sugar, molasses, vegetable oil, vanilla yogurt, and eggs until thoroughly combined. Stir in the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in the shredded zucchini, and stir in the flour. Pour the batter into the prepared loaf pans.
• Bake in the preheated oven until the loaves are browned and springy to the touch, 50 to 60 minutes. A toothpick inserted into the center of a loaf should come out clean. Allow to cool in pans for about 10 minutes before removing to finish cooling on racks.

BIG ZUCCHINI (GINGER)BREAD

Steps:

• Preheat oven to 350°F.
• Prepare loaf pans by spraying with non-stick spray.
• Combine dry ingredients in a large bowl.
• Combine wet ingredients including zucchini in a smaller bowl.
• Add the wet ingredients to the dry and stir until just combined.
• Pour mixture into loaf pans.
• Bake for 45-50 minutes.

ZUCCHINI-GINGERBREAD OR "ZINGERBREAD"

Steps:

• Toss grated zucchini and salt in a colander. Drain 30 minutes.
• Meanwhile, mix dry ingredients in a small bowl.
• Cream sugar and butter in a large bowl.
• Add eggs and beat until well combined.
• Add molasses and mix well.
• Rinse and squeeze zucchini and add, stirring well.
• Add flour and coffee alternately mixing well after each.
• Pour into a greased and floured 9x13" pan.
• Bake 30 to 35 minutes at 350°F.
• Cool on a wire rack about 30 minute before slicing.
• Zingerbread is done when top springs back.

UPSIDE DOWN ZUCCHINI GINGERBREAD

Steps:

• Preheat oven to 350°F.
• Coat sides of 9x13x2-inch baking pan (or 2 8x8-inch pans)with nonstick cooking spray.
• Place pan on low heat on burner and melt margarine in bottom of pan. Remove from burner and spread brown sugar over bottom of pan, dissolving in the melted margarine.
• Mix 1 1/2 cups zucchini and coconut together, layer over brown sugar and pat down gently.
• Mix oil, egg, molasses, and honey; beat.
• Add buttermilk and beat.
• Add dry ingredients and beat well. Stir in 1/2 cup zucchini and pour batter over coconut and spread carefully. Bake for 35-35 minutes or until wooden pick inserted in center comes out clean.
• Turn out on a platter while hot. Cut into squares. Serve with whipped cream or vanilla ice cream.