Gluten Free Zucchini Apple Bread Recipes

EASY GLUTEN-FREE ZUCCHINI BREAD

Steps:

• Adjust oven rack to the middle position and preheat to 350°F.Grease a 9-by 5-inch loaf pan generously with nonstick cooking spray. Or grease with solid shortening and coat with gluten-free flour. Optional: after greasing, line the pan with a 7- by 13-inch sheet of parchment paper.
• Grate the zucchini using the large holes of a box grater. Drain the excess liquid by placing the shredded zucchini into a clean towel and squeezing. Or place the shredded zucchini into a coleander and press out the liquid using the back of a wooden spoon. Set aside.
• Whisk together the gluten-free flour, cinnamon, baking soda, baking powder, and salt.
• Add the brown sugar, eggs, vegetable oil, and vanilla extract. Mix until combined. Batter will look dry.
• Stir in the shredded zucchini. Allow the batter to rest for five minutes. It will loosen during this time. After five minutes, spread batter evenly into the prepared pan.
• Bake until golden brown, about 50 minutes. A cake tester inserted into the center of the loaf should come out clean or to an internal temperature of 205°F.
• Place the pan on a wire rack to cool. Once cool to the touch, turn out onto a wire rack to cool completely.
• Gluten-free zucchini bread keeps up to 3 days at room temperature. Wrap the bread tightly in plastic wrap or foil or place in a storage bag or bread box. To freeze; wrap the cooled bread tightly in plastic wrap and again in foil. Freeze up to six months. When ready to eat, remove from the freezer and allow to thaw at room temperature. To freeze slices, place a piece of parchment paper between each slice.

GLUTEN FREE ZUCCHINI BREAD RECIPE

Steps:

• Preheat oven to 350 F. Shred zucchini in a food processor or using a box grater. Measure out 1 1/2 cups, packed, and press between paper towels or in a colander to release extra moisture. If making from scratch instead of using my gfJules Muffin Mix, whisk together gfJules Flour, flaxseed meal, baking powder, baking soda, salt, cinnamon and allspice in a bowl. In a large mixing bowl, cream coconut oil together with sugar (or half of gfJules Muffin Mix can) for one minute. Add egg, egg white and almond extract, mixing until thoroughly combined. Slowly stir in the dry ingredients, making a thick batter. Fold in the shredded zucchini and chopped nuts until integrated. Oil a 9×5 bread pan and spread the batter smoothly with a rubber spatula. Bake in preheated oven for 45-50 minutes, testing with a toothpick to see if it has baked all the way through. The toothpick inserted into the center of the loaf should come out clean when done. Remove to cool on a wire rack for 10 minutes before removing from the bread pan to finish cooling on the rack. If desired, whisk together icing ingredients until drizzling consistency, adding more or less milk or confectioner's sugar so it is thin enough to drizzle without being watery. Drizzle across the top of each fully cooled loaf in a decorative pattern.

GLUTEN-FREE ZUCCHINI APPLE BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray (without flour).
• In large bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute, scraping bowl occasionally. Pour batter into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. To store, wrap tightly in plastic wrap or foil.

GLUTEN-FREE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350°F; lightly grease four mini loaf pans, or one 8 1/2" x 4 1/2" metal loaf pan; set aside.
• In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
• Add the flour, salt, baking soda, baking powder, and mix until well combined.
• Stir in the zucchini and chocolate chips (optional).
• Pour the batter into the prepared mini loaf pans, or larger loaf pan.
• For mini loafs, bake for 30-35 minutes or until the center is set. For the larger loaf pan, bake for 45-50 minutes, or until the center sets.
• Remove the bread from the oven, and let it cool for 10 minutes in the pan. Finish cooling on a wire rack.
• Once cooled, slice and serve.
• Store leftovers in an airtight container at room temperature for up to 4 days.

GLUTEN FREE ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.
• Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake.
• Whisk together white sugar, white rice flour, sweet rice flour, cornstarch, tapioca, baking powder, cinnamon, baking soda, xanthan gum, and salt in a large bowl. Stir zucchini mixture into flour mixture until batter is well blended; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
• Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.

ZUCCHINI APPLE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans.
• In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pans.
• Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pans 10 minutes before removing to wire rack to cool completely.