Zucchini Bread

by Lauren | Celiac Teen on July 22, 2008

So the first check on my list. It’s so nice to say that. Mind you, I will be on vacation for awhile, and without the opportunity to check off any more, but still…

Zucchini Bread

Ingredients
2/3 cup brown rice flour

2/3 cup sweet rice flour
1/2 cup potato starch
3 1/2 tbsp tapioca starch
1 tsp baking soda
1/2 tsp xanthan gum
1/8 tsp salt
1 stick butter (1/2 cup)
1 cup sugar
2 eggs
1 1/4 cup grated zucchini
2/3 cup chopped walnuts
Steps
1. Preheat oven to 350 degrees F. Lightly grease a 9 by 5 loaf pan. Dust with rice flour. Mix together flours, potato starch, tapioca starch, baking soda, xanthan gum, and salt. Set aside.
Cream butter until white. Add the sugar and mix until fluffy. Add the eggs and briefly beat until well mixed.
2. Stir in the zucchini. Stir in the dry ingredients until blended. Fold in the nuts. Pour the batter into the pan. Bake 1 hour.

Ok, so besides baking it for an hour, this is a really simple recipe. I will definitely make it again. And if you wanted to, you could make up a mix for the dry ingredients ahead of time, and just do the rest of the steps, it would be a really simple thing to throw together at the last minute (as long as you have an hour or so to let it cook).
Anyways, I hope you all had a great weekend,
xoxo
Lauren
[Update: This post is linked to Slightly Indulgent Mondays]
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{ 8 comments… read them below or add one }

1 Anonymous February 28, 2010 at 3:55 am

Great recipe! I've made this a couple times and the consistency is really nice. I'm not too into sweets and so cut the sugar in half, and it is still very tasty. Thanks! – Natalie

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2 Sarah April 13, 2010 at 5:49 pm

Yum! Thanks, Lauren. Just what I needed to use up the rest of the garden zuke

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3 SnoWhite April 13, 2010 at 5:50 pm

looks yummy! thanks.

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4 Amy Green (Simply Sugar & Gluten-Free) April 13, 2010 at 5:50 pm

This is beautiful – I love zucchini anything. Raw, cooked, in bread, in soups. And it’s great in GF foods because it adds moisture.

Thanks so much for participating in Slightly Indulgent Mondays!

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5 Shirley April 13, 2010 at 5:53 pm

Such a classic–it looks delightful, Lauren. I used zucchini in a wonderful casserole last night and have plenty left over. I’m thinking about making zucchini bread, but maybe a chocolate version to use my new Scharfen Berger cocoa powder. ;-)

Thanks,
Shirley

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6 Natalie April 13, 2010 at 5:54 pm

Great recipe! I’ve made this a couple times and the consistency is really nice. I’m not too into sweets and so cut the sugar in half, and it is still very tasty. Thanks! – Natalie

[Reply]

7 sarah September 12, 2010 at 11:25 pm

Wonderful recipe Lauren! I halved the sugar. I wasn’t very careful with the flour meaurements and may have added a little too much as my batter was more like cookie dough. So I added some coconut milk to thin the batter a little. Excellent!

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8 MarieTracy July 28, 2012 at 4:50 pm

I want to thank you, for coming up with this recipe, and sharing it. We have a son who was diagnosed a year and a half ago, at age 9. It’s a real treasure when someone like you posts a recipe – then I try making it – and our boy will actually eat it. (Although, he insists on spreading honey on his slices!) I was so impressed with the texture and taste of this zucchini bread, that I have shared with other parents of celiac children on FB, and made one for my neighbor, who has a sister with celiac’s. So, in essence, you’ve touch more than just our family with this recipe, again, thank you, from the bottom of our baking pan! Keep on posting, and we’ll keep on trying them! :)

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