The word zucchini is from the Italian language and means small squash or gourd. In England, New Zealand, and other countries it’s known by the French word for small squash, courgette. Either way, it’s green summer squash, and it grows so well that many of us have a collection of recipes to put it to good use. A favorite use for the surplus is zucchini bread. This version is moist, nutty, and delicious whether you make it with all-purpose wheat flour or gluten-free flour.
Premade gluten-free flour blends are available at many grocery stores. Check the label—if your blend doesn’t contain xanthan gum, which binds and provides elasticity similar to gluten, you will need to add it to your batter. Xanthan gum is also available at most natural food stores and in gluten-free aisles in many supermarkets. The oil you use can make a difference. Walnut oil adds flavor, or grapeseed oil is light and may help reduce cholesterol.
|Traditional or Gluten-Free Zucchini Bread|| |
- 1 1/2 cups flour (for gluten-free version, see NOTES following recipe)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- 1/2 cup vegetable oil (walnut, grapeseed or other)
- 1 cup sugar
- 2 teaspoons vanilla
- 1 medium zucchini (about 6-inch or 5 ounces), unpeeled, scrubbed and grated
- 1 cup chopped pecans or walnuts
- Preheat oven to 350°F.
- Grease a 9-inch by 5-inch loaf pan.
- In a large bowl (electric mixer bowl for gluten-free version), stir together flour, baking soda, baking powder, salt and cinnamon.
- In a medium bowl, beat together eggs, oil, sugar and vanilla.
- Add wet ingredients to dry ingredients and stir to combine. (For gluten-free version, beat at medium speed or vigorously by hand 2 to 3 minutes to activate xanthan gum.) Add zucchini and nuts and stir just until combined.
- Scrape batter into loaf pan and bake 60 to 70 minutes or until a toothpick inserted in the center comes out clean and dry. Allow to rest at least 30 minutes before removing from pan and slicing. This bread freezes well.
(Recipe adapted from “Yummy Gluten Free Zucchini Bread” at hillbillyhousewife.com.)