I went to our local farmer’s market over the weekend and purchased a fresh basket of zucchini. I realized once I returned home that I had bought way too many. Today, I found a great solution for my abundant zucchini problem as I ventured down the dangerous gluten free path of attempting to make a loaf of zucchini bread. To my surprise, I have discovered a recipe that is so simple and so delicious. It is not too often that I am happy with the results of my gluten free bread attempts, but it is such a treat when I am successful.
Ingredients: remember to bring all ingredients to room temperature before starting in order to help your bread rise
- 1 cup of zucchini, grated
- 1 cup sorghum flour
- 1/2 cup tapioca starch
- 1 tsp fruit pectin (adds moisture)
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 tsp ascorbic acid (helps increase shelf life of bread and give bread more volume)
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 2 tablespoons dry milk powder (adds volume and texture)
- 1 teaspoon cinnamon
- 1 cup brown sugar
- 1/3 cup olive oil
- 1 tablespoon mayonnaise (adds moisture)
- 1 teaspoon fresh lemon
- 2 egg whites, beaten
- 1/4 cup coconut milk
- 1/3 cup chopped walnuts
- Preheat oven to 350 degrees. Press the grated zucchini with a paper towel to remove as much moisture as you can. After pressing, fluff with a fork. Removing the moisture will ensure that your bread doesn’t get mushy. Set zucchini aside.
- In a large mixing bowl, mix together the sorghum flour, tapioca starch, fruit pectin, baking powder, baking soda, ascorbic acid, xanthan gum, sea salt, dry milk powder and cinnamon. Add in the brown sugar.
- Add the oil, mayonnaise, lemon juice, egg whites and coconut milk. Use an electric mixer to beat ingredients together.
- Add in shredded zucchini, saving a few shreds to sprinkle on top of bread, and walnuts. Stir by hand to combine.
- Scoop batter into an 8″ loaf pan that is lined with parchment paper and greased lightly with olive oil.. Even out the top with a spatula and sprinkle remaining shredded zucchini over top.
- Bake for 50 to 60 minutes until the top is golden and firm -test with a sharp knife or toothpick to ensure the bread is fully cooked.
- Remove from oven and take bread out of pan and leave to cool. Put cooled bread in large ziplock bag to ensure it remains moist or cut loaf into slices and freeze (I find this is the best way to keep gluten free bread).