{"id":1569,"date":"2009-08-29T11:49:20","date_gmt":"2009-08-29T15:49:20","guid":{"rendered":"http:\/\/glutenfreeislife.wordpress.com\/2009\/08\/29\/gluten-free-zucchini-bread\/"},"modified":"2009-08-29T11:49:20","modified_gmt":"2009-08-29T15:49:20","slug":"gluten-free-zucchini-bread","status":"publish","type":"post","link":"https:\/\/www.glutenfreeislife.com\/?p=1569","title":{"rendered":"Gluten-free Zucchini Bread"},"content":{"rendered":"

Remember a few weeks back when a friend gave me a zucchini<\/a> 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.  <\/p>\n

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

2 cups Pamela’s<\/a> Ultimate Baking & Pancake Mix <\/p>\n

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<\/a>)
2 eggs
1\/2 cup brown sugar, packed
1\/2 cup white sugar
1 teaspoon vanilla
1\/2 cup chocolate chips <\/p>\n

Whisk together Pamela’s<\/a>  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 . <\/p>\n

Pour into greased loaf pan (8×4) and bake in a preheated 350\u00b0 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. <\/p>\n

NOTE:<\/strong> 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!! <\/p>\n

Variation:<\/strong> You can make these into muffins by filling greased muffin tins and baking for 30 – 35 minutes.  <\/p>\n

This bread rocks!!  Jon loved it and is consuming it at an alarming rate.  <\/p>\n

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More Zucchini ideas:<\/strong> <\/p>\n

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!  <\/p>\n

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Hope you all are enjoying your weekend! <\/p>\n

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LiveJournal Tags: zucchini<\/a>,zucchini bread<\/a>,gluten-free<\/a>,breakfast<\/a><\/div>\n
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