Best Mammaws Zucchini Bread Can Also Be Modified To Gluten Free Recipes

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

Steps:

• Place the coconut oil in a large, microwave-safe mixing bowl. Microwave for about 30 seconds, just until melted. Set aside to cool to room temperature (alternatively, you can melt the coconut oil in a small saucepan over medium heat, then transfer it to a large mixing bowl).
• Preheat the oven to 350°F and line an 8 ½ x 4 ½-inch loaf pan with parchment paper so that the paper overhangs the sides like handles. Lightly coat with nonstick spray.
• Press the shredded zucchini between several layers of paper towel or clean kitchen towels to remove as much excess water as possible. Set aside.
• In a medium mixing bowl, whisk together the 1:1 flour, xanthan gum (if using), almond flour, cinnamon, allspice, baking powder, baking soda, and salt.
• To the mixing bowl with the coconut oil, add the eggs, honey, almond milk, and vanilla extract. Whisk until smoothly combined. If the coconut oil resolidifies, heat the bowl the microwave in very short bursts (or put the bowl on top of a saucepan of simmering water if the bowl is not microwave safe), just until it liqueifies again. With a rubber spatula, stir in the zucchini.
• Add the dry ingredients to the bowl with the zucchini mixture. With a rubber spatula, gently stir and fold until just combined and the dry ingredients completely disappear. Do not over-mix.
• Carefully fold in the chocolate chips, reserving some to sprinkle on top if desired.
• Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean-check the loaf at the 30-minute mark. If it is browning more quickly than you would like (this is the honey caramelizing) loosely tent the pan with foil to shield it, then continue baking as directed.
• Place the pan on a wire rack. Let the bread cool in the pan for 20 minutes, then gently unmold it. Slice and serve warm or cooled to room temperature! (If your loaf is still warm, be sure to use a large, sharp knife to cut it. For neat slices, wipe the blade clean between each.

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.

HEALTHIER MOM'S ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
• Sift all-purpose flour, whole-wheat flour, salt, baking soda, baking powder, and cinnamon into a bowl.
• Beat eggs, milk, vegetable oil, sugar, and vanilla extract together in a large bowl. Add sifted ingredients and beat well. Stir in zucchini and walnuts until well combined. Pour batter into prepared pans.
• Bake in preheated oven until toothpick inserted in center of bread comes out clean, 40 to 60 minutes. Cool in pans on a wire rack for 20 minutes. Remove bread from pan and cool completely.