[Mini] Gluten-free Zucchini-Nut Bread Print Recipe Print Recipe

This particular recipe is “sharing optional”.

Once you make it, you’ll most likely want to keep it to yourself. Just saying. However,Β  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

PRINT Recipe

Ingredients

  • 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

Directions

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 ofΒ  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

 

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  • http://www.loveveggiesandyoga.com Averie @ Love Veggies and Yoga

    Oh this looks awesome. And I love that it’s mini πŸ™‚ Everything tastes better when mini’ed πŸ™‚

  • http://www.wenderly.com Wenderly

    Mmmmmmmmmm, does THAT ever look loverly.

  • http://thefauxmartha.com Melissa @ thefauxmartha

    Definitely trying your recipe. I made a big lump of yucky zucchini bread the other day. Must try again!

  • http://www.foodiecrush.com Heidi / foodiecrush mag

    What a gorgeous, light crumb. My mom’s recipe is oily and heavy, the applesauce/oil combo is a great way to go and my daughter would love it since its mini. With chocolate chips added of course.

  • http://www.dineanddish.net Kristen

    Love this – seems so light and fresh!

  • http://nutritionfor.us claire @ the realistic nutritionist

    YUM!!!! Lisa, I would eat like 04860486048604968048 of these loaves. In one sitting. NOM

  • http://foodformyfamily.com/ Shaina

    I adore zucchini nut bread, and mini too! Doubly fun.

  • http://www.bridgetbbakes.com bridget b.bakes

    I just sent my husband to the store the ingredients for this one! Yum. Beautiful photos.

  • http://www.ridgelysradar.com Ridgely’s Radar

    Yum! Looks delicious! Thanks for sharing!

  • http://ingredientsinc.net Alison @ Ingredients, Inc.

    yum! This one looks SO good as always from you!

  • Kathy

    I made this recipe today using Jules flour and made the batter into 24 muffins. The are SO yummy! I made sure the nuts were finely chopped so the kids wouldn’t detect them and added raisins. They cooked in about 20 minutes. We all loved them!!! ( i think i hear them calling my name right now…). This recipe is definitely going into the “keep” pile.

  • Anonymous

    I’m so happy to hear this!! You know it’s a keeper when the kids like ’em πŸ™‚ Enjoy and happy weekend to you!