Savory Gluten Free Zucchini Bread - Gluten-Free on a Shoestring

By sandycon

Ingredients

• Ingredients
• 2 cups (280 g) basic xanthan gum-free gluten free flour blend
• 3/4 teaspoon xanthan gum
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/3 cup (75 g) vegetable oil
• 2 eggs (120 g, out of shell) at room temperature, beaten
• 1/3 cup (75 g) plain whole milk yogurt
• 6 ounces grated zucchini (from about 1 small to medium zucchini)
• 2 1/2 ounces Parmigiano-Reggiano cheese, finely grated
• 2 ounces sharp white cheddar cheese, grated

Details

Servings 1
Adapted from glutenfreeonashoestring.com

Preparation

Step 1

Preheat your oven to 350°F. Grease an 8 ½ x 4 ½ inch 1-pound loaf pan and set it aside.

In a medium-sized bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Set the bowl aside. In a large bowl, place the oil, eggs and yogurt, and whisk to combine very well. The oil should begin to emulsify. Add half of the dry ingredients, and mix to combine. The mixture will begin to thicken quickly. Add the grated zucchini, and the Parmigiano-Reggiano and cheddar cheeses, and mix to combine. Add the remaining dry ingredients, and mix again to combine. The mixture will be thick. Scrape it into the prepared pan and, with a wet spatula, smooth into an even layer.

Place the pan in the center of the preheated oven and bake until lightly golden brown on top and a toothpick inserted in the center comes out clean (35 to 40 minutes). Allow to cool for at least 10 minutes in the pan before turning out onto a wire rack to cool completely. If you slice it before it has cooled, it will not be stable enough to slice cleanly. Store, covered, at room temperature.