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Gluten-Free Zucchini Nut Bread
Two cups of shredded zucchini carry enough moisture through the batter that this gluten-free loaf stays tender for several days after baking. A rice flour blend combined with half a teaspoon of xanthan gum holds the crumb together in place of wheat gluten. Chopped nuts — about half a cup — add irregular texture throughout each slice. At 225 minutes total, this is a weekend project; the long time accounts for a full bake and a thorough cool before slicing. Serves 10.
Equipment
- Oven
Ingredients
- 1 cup sugar
- 2 eggs
- ⅔ cup vegetable oil
- 1 teaspoon gluten-free vanilla
- 1¼ cups Betty Crocker Gluten Free all-purpose rice flour blend
- 1 teaspoon gluten-free baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups shredded zucchini
- ½ cup chopped nuts
Instructions
- 1Preheat the oven to 350°F. Coat only the bottom of a 9x5-inch loaf pan with a light layer of shortening. Coating only the bottom helps the bread cling to the sides as it rises, giving you a taller loaf.
- 2Combine the sugar and eggs in a large mixing bowl. Use an electric mixer on medium speed to beat them until fully incorporated, then pour in the vegetable oil and vanilla, mixing until the batter is completely smooth.
- 3Whisk the gluten-free flour blend, baking powder, cinnamon, xanthan gum, baking soda, and salt together in a separate medium bowl. Turn the mixer to low speed and slowly add this dry mixture into the wet ingredients until just combined. Mixing on low prevents the flour from flying out of the bowl and keeps the crumb tender.
- 4Fold the shredded zucchini and chopped nuts into the batter by hand. Transfer the finished batter into the prepared loaf pan. Folding by hand ensures you don't overmix the batter.
- 5Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Let the bread rest in the pan for 15 minutes before turning it out onto a wire rack. Let it cool completely for about 2 hours before slicing.
Notes
- Storage: Keep the cooled loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
- Tip: Squeeze excess moisture from the shredded zucchini if it seems overly wet, though a little moisture keeps the bread soft.
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