Gluten-Free Zucchini Bread Recipe

We tasked Chef Dee with her first gluten-free baking challenge: to create something delicious and healthy for our readers! So she created this gluten-free zucchini bread recipe. Chef Dee took this very seriously and said she had a fun time, aside from truly enjoying the vegetable of her labor. Chef Dee’s gluten-free zucchini bread is a wonderful, healthy dessert alternative. Kids won’t even know they’re getting their greens! The best part besides its health factor? It tastes great warmed up or fresh out of the fridge. Also note: this can easily be made nut-free for those allergic to treenuts, as nuts are optional.

Gluten-Free Zucchini Bread

Ingredients
• 1 egg
• 3 tablespoons canola oil
• 2 tablespoons applesauce
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup potato starch
• 3/4 cup cornstarch
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon xanthan gum
• 1 teaspoon cinnamon
• 1/4 cup milk
• 1 cup (packed) zucchini, grated
• 3/4 cup walnuts (optional)

Directions
Preheat oven to 350. In large bowl, combine egg, oil, applesauce, and vanilla until blended. Mix in sugar. Add all remaining ingredients except zucchini. Mix well to remove all lumps. Add zucchini and nuts (if adding nuts)
Pour batter into greased 9X5 loaf pan. Bake 45-55 minutes, until toothpick inserted in bread tests clean. Cool in pan for at 10 minutes.

About Chef Dee

After 15 years in corporate world, Dee decided to begin taking nutrition classes, work as the human resources manager for The Real Food Company in San Francisco, and later apply to Johnson and Wales University in Denver. She is now a student there, marrying her interests of cooking healthy cuisine. She will graduate with a BS in Culinary Nutrition in November 2014. In addition to studying, she also volunteers at Fresh Takes Kitchen, a company that provides healthy, delicious prepared meals at a low cost, and delivers to places like Denver school districts and the YMCAs. To make some of Chef Dee’s other recipes, check out her dairy-free, egg-free barley stew, gluten-free mushroom appetizers, and her dairy-free red pepper sauce.

Please let us know in the comments or on our Facebook page how your gluten-free zucchini bread turned out or if you have a similar gluten-free baked good recipe to share with our readers.

For more allergy-friendly recipes, visit Cybele Pascal’s Allergy-Friendly Friday.

Eat safe and shop safe!

Trackbacks

  1. [...] After 15 years in corporate world, Dee decided to begin taking nutrition classes, work as the human resources manager for The Real Food Company in San Francisco, and later apply to Johnson and Wales University in Denver. She is now a student there, marrying her interests of cooking healthy cuisine. She will graduate with a BS in Culinary Nutrition in November 2014. In addition to studying, she also volunteers at Fresh Takes Kitchen, a company that provides healthy, delicious prepared meals at a low cost, and delivers to places like Denver school districts and the YMCAs. To make some of Chef Dee’s other recipes, check out her dairy-free, egg-free barley stew, gluten-free mushroom appetizers, her dairy-free red pepper sauce, and her gluten-free zucchini bread recipe. [...]

  2. […] gluten-free recipes for Plate It Safe including her gluten-free, dairy-free oat pancakes and her gluten-free zucchini bread recipe (which also got posted for Cybele Pascal’s Allergy Friendly Friday!). Try them both and let […]

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