I made some pretty amazing gluten-free/dairy free zucchini bread, yesterday, by just tweaking our old beloved recipe from my mom-in-law. Thought I’d share it since many of my friends are on the same diet.
3 eggs
2 cups sugar (I did 1/2 c. sugar, 1/2 c. rice syrup , 1 single pack of unsweetened apple sauce + 3 single packs of Stevia)
1 cup cooking oil (I used coconut oil)
2 cups grated zucchini, peeled and seeded
½ ts vanilla
3 cups flour (2 c. Arrowhead Gluten Free all-purpose flour, 1/2 c. corn starch and 1/2 c. tapioca flour)
2-3 ts Cinnamon
1 ts salt
1 ts baking soda
1 ts baking powder (I didn’t add any BP, because Arrowhead flour already has this included)
½ cup chopped nuts (optional, I like mine without)
I added about 1 tsp of Guar Gum, but don’t know if that made any difference.
Grease two 8×4 or 9×5 loaf pans. Beat eggs until frothy (no really, take the time to do this) . Stir in sugar, oil, zucchini and vanilla. Stir in remaining ingredients. Bake at 325 F for 45-55 minutes.
Young, tender zucchini need not be peeled or seeded.
Unfortunately, after freezing and thawing the bread, it did lose a little of its sweetness and moistness, so I would recommend eating it all up within 2-3 days.