Sunday Baking: Zucchini Bread (GF)

This week we had three zucchinis in our Green Bean bin and after two nights of roasted zucchini, I decided I would make bread. I went with a gluten free recipe and I was pleasantly surprised with how well it turned out. It was also my first experience with Cup 4 Cup gluten free flour. My mom bought me a bag at Williams-Sonoma, but some grocery stores now carry it. It’s a little pricey at $20 a bag, but a little goes a long way. Also, feel free to use regular all purpose flour in place of the gluten free – it will be just as delicious.

The bread is moist with a crispy outer edge and not too sweet. It is the perfect mid-afternoon treat with a cup of tea. Today was also the first time I have ever gotten my fancy schmancy kitchenaid food processor to work. I have my strong handy man to thank – I can never get it closed tight enough. It was a kitchen miracle.

Mini chocolate chips or walnuts would also be great mixed in. Enjoy!

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Gluten Free Bread

Recipe inspiration by A Little Insanity

INGREDIENTS
  • 1½ cups of Cup 4 Cup
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • ½ Teaspoon pumpkin pie spice
  • 2 Eggs
  • ½ cup Sugar
  • ½ cup Coconut Oil (melted)
  • 1 Teaspoon Pure Vanilla Extract
  • 1cup grated Zucchini
  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix together the dry mix ingredients & set-aside.
  3. Add the eggs into the bowl of your Stand Mixer with the paddle attachment and beat on Medium-High until they are light – approx. 2-3 minutes.
  4. Pour in sugar and beat for an additional 2 minutes.
  5. Add the oil slowly and beat for 1-2 minutes.
  6. Add vanilla & grated zucchini and beat until just combined.
  7. Add the dry flour mixture to your wet mixture & beat until combined.
  8. Pour into your loaf pan
  9. Bake at 350 degrees for 50-60 minutes

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