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.
- ½ cup + 1 tablespoon white rice flour
- ½ cup + 1 tablespoon brown rice flour
- ¼ cup potato starch
- ⅓ cup + 1 tablespoon arrowroot starch
- 2 tablespoon freshly ground flax seed
- 1½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon Himalayan rock salt
- ¾ cup coconut/coconut sugar
- ½ cup sunflower oil
- 2 lightly beaten large eggs
- ¼ cup non-dairy milk – I used unsweetened hemp milk
- 1 teaspoon pure vanilla extract
- 1 cup shredded apple (do not peel)
- 1 cup shredded zucchini (do not peel)
- ⅓ cup walnuts
- ⅓ cup raisins
- Cinnamon sugar topping: 2 teaspoon soy free earth balance, 1 tablespoon coconut sugar, 1 tablespoon almond flour, ½ teaspoon 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.
View Nutritional Information (once on page scroll down)
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?