quickbread - Zucchini Bread Gluten Free

By tinathorn

Ingredients

• 1 c (+ 1 tbsp) sweet rice flour
• 1/2 c potato starch
• 1/3 c sorghum flour
• 3 tbsp tapioca flour
• 1 1/2 tsp baking soda
• 2 tsp gluten-free baking powder
• 2 tsp xanthan gum
• 1 tbsp ground cinnamon
• 1/3 tsp salt
• 4 tbsp (1/2 stick) unsalted butter (or buttery spread + 1 tbsp oil)
• 1 c granulated sugar
• 3 large eggs, at room temperature
• 1/2 c cow's milk (or rice or almond milk)
• 1/2 c sweetened applesauce
• 1 1/2 c grated zucchini
• 1 1/4 tsp pure vanilla extract
• 2/3 c chopped walnuts

Preparation

Step 1

Oil a 9 x 5-inch loaf pan and set it aside. In a large bowl, whisk sweet rice flour, potato starch, sorghum flour, tapioca flour, baking soda, baking powder, xanthan gum, and cinnamon together and set it aside. Preheat oven to 350 degrees Fahrenheit.
When testing this gluten-free zucchini bread with a toothpick, be sure to avoid the center. Quick breads are usually a bit gummy in the center and never turn out toothpick clean. Insert the toothpick near the center where it is not gummy. A long skewer works well, too.

In the bowl of your mixer, beat butter and sugar together on medium speed until creamy, about 2 minutes.

Add eggs, one at a time, mixing after each addition.

Add milk and applesauce and beat on medium speed until thoroughly combined.

Add zucchini and vanilla and beat on medium-low speed just until incorporated.

Sprinkle in flour mixture and mix on medium-low speed just until combined.

Fold in walnuts using a rubber spatula or the paddle attachment.

Transfer batter to prepared loaf pan and smooth out the top.

Bake on the middle shelf of the oven for 55 minutes or until golden brown. It is ready when a toothpick inserted near the center turns out clean.

Allow the zucchini bread to cool in the pan for at least 30 minutes. Then transfer the bread to a wire rack and allow it to cool completely.

Slice with a serrated knife and serve.

To store leftovers, wrap in plastic wrap and leave at room temperature up to 3 days or slice in individual size portions and freeze.

A quick bread is traditionally heavy, not light like cake. Do not over-beat the butter and sugar so that it turns out fluffy. Fluffy creamed butter and sugar lighten batters by adding air.

Serving zucchini bread gluten-free is easy, as well. Top it with homemade gluten-free whipped cream or serve it plain. It makes a lovely addition to a dessert table as well as a brunch buffet.