Gluten Free Zucchini Bread
 
 
Moist, tender and truly delicious! gluten free and dairy free.
Author:
Recipe type: quick bread
Cuisine: American
Ingredients
Instructions
  1. Preheat oven to 350ºF. Grease and flour (with a small amount of white rice flour) 2- 9"x 5" loaf pans, or 6 mini loaf pans. Tap out any excess flour.
  2. Pulse the nuts in a food processor until finely chopped.
  3. In a medium bowl, sift together flours, xanthan gum, spices, salt, soda and baking powder.
  4. In a separate bowl (I use my stand mixer for this part, but you can also whisk by hand), beat the eggs, sugar and oil until light and fluffy. Stop, scrape down the sides, then add the vanilla.
  5. Mix in the dry ingredients a little at a time.
  6. Add zucchini and nuts (if using). Mix thoroughly (Don't worry about over-mixing as you would if making a quick bread using conventional flour.)
  7. Scrape the batter into the prepared pans, smooth the top, and bake for 25-30 minutes (if using mini loaf pans) or 40-50 minutes if using larger loaf pans, or until a toothpick inserted in the center comes out clean and the bread has begun to pull away from the sides of the pan.You might also notice that the bread is slightly glossy on top. An instant read thermometershould read between 190-200ºF.
  8. Cool on wire rack and remove bread from pan.
Notes
* Total weight of flour in this recipe should be 280 grams (approximately 2 cups of flour). For BEST results I highly recommend to WEIGH, not measure your blend of flour! For best results, please see written article above the recipe if you would like to use your own mix of gluten free flours.

**A gluten free flour mix of your choice may be substituted in at the weight of 280 grams. If it does not contain xanthan gum be sure to add it, if it does, feel free to omit the xanthan gum called for in the recipe.

*** Although I found this amount of sugar to be too sweet for my conservative taste buds, taste testers preferred this level of sweetness. If it is too sweet for you, I'd recommend lessening the sugar by ¼ cup to start with, as sugar is moisture and doing something like halving the amount of sugar called for will leave you with a crumbling mess.

****No need to squeeze the moisture out of the grated zucchini. If using a large/thick zucchini, simply cut in half lengthwise and then in half (lengthwise) again (so you've quartered it lengthwise) and cut out the middle spongy part of the zucchini and discard. Grate and use the remaining zucchini.
Recipe by HealthNut Nation at http://www.healthnutnation.com/2015/10/12/gluten-free-zucchini-bread/