Monday, August 15, 2016

Zucchini Bread; gluten free; Meatless Monday

When my dear blogger friend Sarika called for a collective on breads, I didn't think I could participate! Firstly, I avoid breads, secondly, the only "bread" bread that I have baked is the gluten-free sandwich bread. Thirdly, even if I were to think of making one for my family, I don't have a stand mixer, which means I will have to knead using my hands. This would result in pain in my hands! You guys must have noticed already that I don't make anything that requires lot of kneading, stirring, so on and so forth!  Well, you guys get the idea..

Sarika then told me that any kind of bread would do! That perked my ears! I am all for cake-like breads that could be had for breakfast and the kids could enjoy. I make banana-nut bread, cranberry-pecan bread all the time! I have been meaning to try zucchini bread for a while now and even had this recipe saved from one of the posts at Angie's Fiesta Friday! Finally, I decided to try my hand at it . I decided to make a gluten-free version. I had brought this gluten-free flour mix from Costco a while ago and it has been sitting there. I worry that it will go bad. So, I decided to use it. The zucchini bread came out moist and delicious! It is very easy to make. I have modified the original recipe, which you can find here.

Servings: makes one loaf

Prep time: 20- 30 minsCook time: 50-60 minsTotal time: 80-90 mins


Gluten free  flour mix : 2 cups, I used Namaste Foods Gluten Free Perfect flour blend. ( you can use wheat/ all purpose flour, if you don't want it gluten free)
Baking soda: 1 tsp
Salt:1/4 tsp
Ground cinnamon: ½ tsp
Ground nutmeg: ¼ tsp
Vanilla extract:1 tsp
Butter:1/2 cup
Brown sugar:  1 cup
Eggs: 2
Zucchini : 1 large, grated , around 4 cups
Walnuts:½ cup,chopped(optional)


Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan and keep aside.

In a bowl, beat together the butter, sugar until creamy. 

Add the eggs, beating until smooth.

Now add baking soda, salt, cinnamon, nutmeg  and vanilla essence.

Squeeze the grated zucchini to get rid of as much water as possible. Add this to the bowl.

Add the flour and nuts ( optional) mixing gently. Do not overmix.

Pour the batter into the prepared pan .

Place it in the middle rack of the oven.

Bake the bread for 45-50 minutes at 350 deg F.  Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 5 mins at a time. I needed additional 15 mins.

Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

Slice as desired.

Serve warm with butter ( optional).

To store: keep the slices in an airtight container in the refrigerator.

May be warmed slightly before serving.


I am sharing this delicious breakfast with my friends at Throwback Thursday #51, Fiesta Friday #133 and Saucy Saturday#57

Cooking made easy:

You can use a combination of zucchini and overripe mashed bananas or zucchini and apple sauce.
To make it vegetarian substitute one egg each with 1 tbsp Flaxmeal mixed in 3 tbsp water.

Tip for healthy living:

Breakfast is the most vital meal of the day. Do not skip breakfast. Try to eat something that you like, even if it is a small quantity.

Food for thought:

There is a kind of beauty in imperfection. Conrad Hall

Please do share your thoughts. Your opinion matters!

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