It’s (almost) summer, and that means all things zucchini to me. It seems natural to start off with the re-invention of an old favorite: gluten-free zucchini bread! This new recipe embraces the flavor of the zucchini without hiding it behind a lot of sugar or oil like traditional recipes often do. Healthy coconut oil adds just the right touch without weighing down this lighter-than-you-might-expect loaf.
As a cookbook author, you know I love creating new recipes (I already have several wonderful zucchini bread and muffin recipes, so you might ask, “Why one more?”). I love the art and craft of creating. Of starting afresh with a new canvas, here, using coconut oil as an alternative fat solution, and cutting back on the sugars.
As you can see, I’ve made several loaves. That’s what it takes to make a proven recipe worthy of sharing with you! Luckily everyone around my house is sneaking slices of this new favorite – even these three loaves will be gone soon!
- 1 cup shredded zucchini (packed)
- 1 1/4 cup gfJules™ Gluten-Free All-Purpose Flour
- 1/4 cup flaxseed meal (or gfJules™ Flour or almond meal or buckwheat flour)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. sea salt, fine
- 1/2 Tbs. cinnamon
- 1/4 tsp. allspice
- 1/2 cup coconut oil, room temperature (or may use vegetable shortening)
- 1/2 cup granulated cane sugar or unrefined coconut palm sugar
- 1 egg + 1 egg white
- 1/2 tsp. almond extract (or may use pure vanilla extract)
- 1/2 cup chopped, toasted pecans (toast at 200°F for 10 minutes on a cookie sheet, cool, then chop)
Preheat oven to 350 F.
Shred zucchini in a food processor or using a box grater. Measure out one cup and set aside to drain, pressed between paper towels.
In a medium-sized bowl, whisk together gfJules Flour, flaxseed meal, baking powder, baking soda, salt, cinnamon and allspice.
In a large mixing bowl, cream coconut oil together with sugar 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.
Drizzle with confectioner’s sugar + milk glaze, if desired.
This recipe was featured on Gluten-Free Wednesdays!