Do you somehow manage to end up with a ton of zucchini at some point every year? I do. I don’t know why or how but eventually I end up with 7 or 8 zucchinis stacked in my fridge waiting to be used.
This is one of my favorite classic zucchini bread recipes, converted to gluten free.
Growing up, Ginny and Bill lived in the house behind mine (our backyards backed up to each other). They were an older couple who treated me like one of their grandkids. Every day I would ride my back to their house, ring the bell, and Bill would come out with a popsicle for me. That is until I rounded up all the kids in the neighborhood announcing that Bill was giving away free popsicles. He opened the door to probably 20 kids on his doorstep! I was cut off from popsicles after that incident, haha.
Long story short, Ginny would make zucchini bread every year and bring over a loaf or two. Despite being an avid vegetable hater at the time I was usually convinced to take a bite, mostly because it smelled so incredibly delicious. I was never disappointed. This bread delivers. It’s moist, sweet, a bit tart from the cranberries, with the satisfying texture of pecans. And if you or someone you know is also a vegetable hater I promise there isn’t even a hint of veggie taste. It’s all just sugary, cinnamon, nutmeg goodness.
- ½ cup millet flour
- ½ cup brown rice flour
- ½ cup potato starch
- ¼ cup almond flour
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ - 1 teaspoon ground nutmeg (the full teaspoon makes for a very strong nutmeg flavor in the bread)
- ½ teaspoon salt
- 3 large eggs
- ½ cup unsweetened applesauce (vegetable oil can be substituted)
- ⅓ cup buttermilk or plain yogurt (not greek yogurt!)
- 2 cups shredded zucchini (approx 2 medium sized)
- 2 teaspoons vanilla extract
- ½ cup chopped pecans (optional)
- ½ cup dried cranberries or raisins (optional)
- Preheat oven to 325 degrees. Lightly grease and rice flour 9x5-inch bread pan.
- In large bowl whisk together all the dry ingredients except the optional nuts & cranberries. Whisk in eggs, applesauce, buttermilk, and vanilla extract until smooth.
- Stir in zucchini and vanilla extract. Then nuts and/or cranberries if you're using them.
- Pour into prepared pan. Bake 1 hour - 1 hour 10 minutes until golden brown and toothpick inserted in center comes out clean.
- Allow to cool 10 minutes in the pan, then cool completely on a wire rack before slicing.