So, it all started a couple of weeks ago when I tried to change Angela’s oil-free Zucchini Bread recipe into a gluten-free one.
I think I’m finally convinced that gluten-free just doesn’t do oil-free well [under most circumstances].
I switched gears after the first batch and went in a slightly different direction. Thankfully, it worked!
Another thing I’ve learned? Putting quick bread [or muffin] batter into the oven cold will make mushy bread, and I HATE mushy bread.
So, if you keep your flours in the freezer, make sure to let them sit on the counter for a couple of hours before you make the bread.
Last lesson of gluten-free quick bread – starch is your friend.
Although I didn’t use starch for my Carrot Cake Loaf, I did use coconut flour, which I’ve found to act very similar to starches in recipes.
Hubba hubba that thing was good.
I never was a quick bread gal until I started running. Something about knowing that there’s a slice of fresh zucchini bread waiting for me at home, just makes my run so much more enjoyable.
Do I eat to run, or run to eat? Obviously, it’s the latter, and I’m okay with that.
Zucchini Apple Spice Loaf with Cinnamon Sugar Topping
Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Perfectly baked loaf with soft spice tones, topped with cinnamon sugar.
Inspired by About.com
Yield: 1 – 7.5″ x 3.5″ zucchini loaf
- 1/2 cup + 1 tbsp white rice flour
- 1/2 cup + 1 tbsp brown rice flour
- 1/4 cup potato starch
- 1/3 cup + 1 tbsp arrowroot starch
- 2 tbsp freshly ground flax seed
- 1 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp Himalayan rock salt
- 3/4 cup coconut/palm sugar
- 1/2 cup sunflower oil
- 2 lightly beaten large eggs
- 1/4 cup non-dairy milk – I used unsweetened hemp milk
- 1 tsp pure vanilla extract
- 1 cup shredded apple (do not peel)
- 1 cup shredded zucchini (do not peel)
- 1/3 cup walnuts
- 1/3 cup raisins
Cinnamon sugar topping: 2 tsp soy free earth balance, 1 tbsp coconut sugar, 1 tbsp almond flour, 1/2 tsp ground cinnamon
- Preheat oven to 350F and grease a 7.5″ x 3.5″ loaf pan. I used a silicon loaf pan so no greasing was needed.
- Prepare cinnamon sugar topping and set aside.
- Place the shredded apple and zucchini on top of the dish cloth, pull the sides together and make a ball of shredded contents. Press to release as much of the liquid as possible, as if you’re wringing out the cloth.
- Whisk together all dry ingredients.
- In a separate bowl, mix together sugar, oil, eggs, milk, and vanilla.
- Add wet to dry and stir until combined. The batter should be a similar consistency as muffins – creamy and thick, but not doughy and firm.
- Stir in zucchini, apples, raisins, and walnuts.
- Scoop batter into prepared pan and sprinkle cinnamon sugar on top. Bake for 60 – 70 minutes, or until toothpick inserted comes out clean [mine was ready in 70 minutes].
- Allow to cool for a couple minutes before removing it from the pan [if you're not using a silicon pan, keep the loaf in the pan for 1 hour before attempting to remove]
- Allow to cool for a total of 2 hours.
Delicious! The more I experiment with gluten-free breads and muffins, the better I get. But, I still have to make the recipe at least twice before I nail it. Practice makes perfect!
Now, if only I could get an unlimited supply of baking products.
I plan to have a slice of this before I head to the grocery store this morning, equipped with my barbecue grocery list.
On the list, are ingredients for a double batch of Dad’s Famous Potato Salad,
Blueberry Cream Pie, and YukaFlux [recipes to come!]
The best part about long weekends is that everyone and their dog is out camping, so grocery stores, malls, and running trails will be SO empty!
Do you shop with a grocery list?
Do you normally go camping for long weekends?