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Wednesday, August 8, 2012

Gluten Free Zucchini Bread Recipe- Refined Sugar Free


I am a pretty good cook, but one of my biggest culinary challenges is coming up with recipes for dessert that don't contain refined sugar but still taste good. I've made many flops in the process, unfortunately, but this recipe is one of my successes, fortunately. This zucchini bread is gluten free, dairy free and refined sugar free. It was a hit with everyone who tried it. I hope you like it as much as my family and guests did.

Its also the perfect thing to do with your zucchini if you have a garden with a zucchini surplus, as I know often happens in August to gardeners.

I've included both a gluten free and a regular version of the recipe.

Gluten Free Zucchini Bread Recipe

Ingredients for Gluten Free Zucchini Bread:
3 eggs
1/2 cup honey + 1/2 cup date honey OR 1 cup honey
1 cup oil
1 pinch vanilla powder
2 cups grated unpeeled zucchini
1.5 cups brown rice flour
1 cup corn starch
1/2 cup tapioca starch
2 teaspoons xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon nutmeg


Ingredients for Gluten Zucchini Bread:
3 eggs
1/2 cup honey + 1/2 cup date honey OR 1 cup honey
1 cup oil
1 pinch vanilla powder
2 cups grated unpeeled zucchini
3 cups white flour or whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon nutmeg


Instructions:
1. Grate the zucchini.

2. Mix all the dry ingredients together.

3. Mix the dry ingredients with all the wet ones other than zucchini, insuring there are no lumps.

4. Add the zucchini. Mix well.

5. Pour into a lined cake pan.

6. Bake at 350 until a knife inserted in the inside comes out moist, approximately 30-45 minutes.

Note: Feel free to adjust the spices to taste. This version was more like a zucchini spice cake.



Have you ever made zucchini bread? What spices do you generally include? 
If you're a refined sugar free baker, what were your biggest baking successes, and what were your biggest flops?

Linking up to WFMWReal Food WednesdayAllergy Free Wednesday

1 comment:

  1. Any idea if arrowroot powder would work in place of the cornstarch? i dont' have any on hand. thanks! also, did you use a 9 x 13 sized cake pan?
    i'm excited to try this recipe!!

    ReplyDelete

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