Zucchini Bread

This makes a golden loaf of zucchini bread that isn’t too sweet, which is perfect warm with some butter spread on it. I find the recipe is even better when doubled, so feel free […]

This makes a golden loaf of zucchini bread that isn’t too sweet, which is perfect warm with some butter spread on it. I find the recipe is even better when doubled, so feel free to just multiply everything by 2 and bake two loaves at once! Loaves freeze very well, especially if you bag/wrap them, and can keep for a year (not that they’ll go untouched that long). All you need to do is leave them on the counter for a bit to thaw and they’re good as fresh (though not as warm).

2/3 cups brown sugar
5 1/3 tbsp butter
1 1/3 cups (about 5 oz or 141g) Better Batter Gluten Free Flour
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
2 eggs
1 cup shredded zucchini
1/2 cup chopped nuts (walnut, pecan, etc) (optional)

Preheat your oven to 350 degrees.

In a stand mixer, combine the brown sugar and (room temperature) butter at medium-high speed until they are a golden brown. (I’ve substituted semi-solid coconut oil for butter and experienced no ill effects, save for a vague coconut taste.)

In a separate bowl, stir together flour, salt, baking powder, and baking soda until evenly mixed. Then at medium speed, slowly add the flour into the mixer bowl until it’s all in. Keep scraping the sides until you have a mixture that’s about the consistency of play-doh. It will probably stick to the sides a lot when done.

Use that bowl from just now to lightly whip your eggs enough that the yolks and whites are blended together. Slowly add the eggs to the mixer bowl while the mixer is on medium. Once the mixture is fully combined you can increase the speed to high. Scrape sides. You’ll know to stop when the dough is light, even in consistency, and a bit ropey when mixed. Go ahead and lift the mixer head and clean the dough from it since after this you’ll be stirring.

Fold in the shredded zucchini and nuts just enough until the mixture is generally consistent. You don’t need to over-mix.

Note – usually I have to drain and squeeze the zucchini quite a bit to get out excess moisture, but Better Batter’s flour tends to absorb excess moisture, so you have less of that to worry about.

Now you’re batter’s done! Grease up a small loaf pan and pour it in. I tend to use butter or coconut oil for greasing. Pop it into the oven for 50-60 minutes. Cooking time varies depending on how humid it is that day or how moist your zucchini is, so I tend to check with a toothpick at about 50 minutes to see if the batter’s still wet inside. If so, leave it in for another ten, then repeat.

When you take out the pan, let it cool on a wire rack for 10-15 minutes, then take out the bread. The first slice is reserved for you, chef! Try not to burn your fingers.

You can also substitute the zucchini in this recipe with mashed bananas for banana bread.

2 Responses

  1. bugsynana

    Just made this bread this afternoon and it is really wonderful. I did make a couple of small changes to suit our own preferences. We prefer a spice zucchini bread so I added 1 tsp of Nutmeg and about 1 1/2 or so of cinnamon. We also like a bit more in the “add in” department so I added walnuts AND an equal amount of raisins. My husband, who does not have to be gluten free but is for me, LOVED this bread because he said it reminded him of all the past “wheat based” zucchini breads I had made over the years. It’s a keeper for sure along with my personal conversion of the Penzey’s Spice Company chocolate zucchini bread that is also fantastic. BTW: I used an 8×4″ loaf pan and got a beautifully tall loaf after 70 minutes in the oven

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