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    Gluten-free Zucchini Bread

    Remember a few weeks back when a friend gave me a zucchini the size of a baseball bat?  Well, I ended up with another one and a yellow summer squash that is the same size.  I needed to find a way to use the zucchini before it went bad.  I shredded the zucchini in my food processor & went to work. 


    I had received an email earlier in the month with a great looking zucchini bread from Pamela’s Baking Mix.  I chose to use this recipe & modify it slightly to my needs.  Here is what I did:

    2 cups Pamela’s Ultimate Baking & Pancake Mix

    2 tsp cinnamon
    1 tsp salt
    1/4 tsp nutmeg
    2 cups grated zucchini, blossom end removed
    1/3 cup oil + 1 TBSP coconut oil (I used Tropical Traditions)
    2 eggs
    1/2 cup brown sugar, packed
    1/2 cup white sugar
    1 teaspoon vanilla
    1/2 cup chocolate chips

    Whisk together Pamela’s  Baking Mix, cinnamon, salt, and nutmeg. In a separate bowl, beat together eggs, oil, and sugar for one minute on medium. Stir in vanilla. Stir wet ingredients into dry ingredients to form a batter. Fold in grated zucchini .

    Pour into greased loaf pan (8×4) and bake in a preheated 350° oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let bread cool in the pan for 5 minutes.  Remove from the pan & place on wire rack.

    NOTE: This bread is very moist. You can lessen the moisture by squeezing grated zucchini in paper towels to absorb some of the water before mixing into the batter. Also, I doubled this recipe & only added chocolate chips to half of the batter.  I added nuts to the other half.  YUM!!

    Variation: You can make these into muffins by filling greased muffin tins and baking for 30 – 35 minutes. 

    This bread rocks!!  Jon loved it and is consuming it at an alarming rate. 


    More Zucchini ideas:

    I still had 4 cups of shredded zucchini left, even after doubling this recipe!!!  I used some on my salads.  I used some as pasta & topped with leftover taco meat, black beans, cheese, black olives & tomatoes.  Delish!  It could be used to make zucchini pancakes or waffles.  The possibilities are endless.  Now I know what to do with my baseball bat of a yellow summer squash, too! 


    Hope you all are enjoying your weekend!



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