This particular recipe is “sharing optional”.
Once you make it, you’ll most likely want to keep it to yourself. Just saying. However, the beauty of mini loaves is you can keep one and give the other away. or just keep both, whatevs.
I’d actually bet money that you wouldn’t even know it was gluten-free if I hadn’t told you, but since I don’t have money [& betting is bad, I think], let’s not go there.
I also made a regular loaf [with all-purpose flour] for The TomKat Studio. As her foodie contributor, it’s my job to provide yummy treats. It’s tough, but someone’s gotta do it. [wink, wink]
The homemade bread and individual loaf pan make for a great hostess, “welcome to the neighborhood”, or “get well” gift. If you don’t want to give away the loaf pan, you can bake the bread in these.
Let me just say, it’s rather perfect with your morning [or afternoon] coffee.
Gluten-free Mini Zucchini Walnut Loaf Recipe
- 2 cups grated zucchini (about 2-3 zucchini)
- 3 cups gluten-free flour [I used Pamela’s Baking Mix]
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 cup sugar
- 1 cup packed brown sugar
- 1/4 cup vegetable oil
- 1/3 cup applesauce
- 3 large eggs
- 1/4 teaspoon almond extract
- 1 cup chopped walnuts – optional
Preheat oven to 350 degrees. Coat two 5 1/2 by 3″ loaf pans with nonstick spray, line with parchment paper, and then spray paper; set aside.
To reduce the amount of moisture, press the grated zucchini between sheets of paper towel. When most of the moisture has been absorbed, then fluff with your hands [or a fork]; set aside.
In a small bowl, sift/mix together the flour, salt, baking powder, baking soda, and cinnamon.
In a large bowl, combine sugar, brown sugar, vegetable oil, applesauce, almond extract and eggs and mix until well combined. Stir in the zucchini.
Add dry ingredients to the bowl of wet ingredients and mix well. Fold in nuts. Divide batter between the two mini loaf pans. If you have extra batter, you can drop liners into a muffin pan and make a few zucchini muffins.
Bake for 35-45 minutes. Use a toothpick to test – if it comes out clean, it’s ready to take out. Let cool for about 10 minutes on wire rack before removing from the pan to cool completely.
Wrap as a gift or enjoy!
Makes 2 mini loaves
Recipe adapted from Martha Stewart
Images Photographed by Lisa Thiele | With Style and Grace
The non gluten-free recipe, HERE
September 28 2011