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Gluten-free baking has become increasingly popular, whether due to dietary restrictions or a desire for healthier alternatives. This gluten-free zucchini bread recipe offers a delicious way to enjoy a classic baked good while accommodating gluten-sensitive individuals.
Region and History
Zucchini bread originated in the United States, likely as a way to utilize excess zucchini from summer gardens. While traditional zucchini bread recipes often contain wheat flour, this gluten-free version caters to those with gluten intolerances or dietary preferences.
Ingredients
Dry Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large eggs
- 1/2 cup coconut oil, melted (or vegetable oil)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini), squeezed to remove excess moisture
Mix-ins:
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
Cooking Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Mix the Wet Ingredients: In another bowl, beat the eggs, coconut oil, granulated sugar, and vanilla extract until smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded zucchini, chocolate chips, and chopped walnuts until evenly distributed throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and spread it out evenly. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the zucchini bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.
FAQ
Can I use regular all-purpose flour instead of gluten-free flour?
Yes, you can substitute regular all-purpose flour for the gluten-free flour in this recipe if you do not need to make it gluten-free.
Can I omit the chocolate chips and walnuts?
Absolutely! Feel free to customize the mix-ins based on your preferences or dietary restrictions.
How should I store leftover zucchini bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze individual slices for longer storage.
Can I use vegetable oil instead of coconut oil?
Yes, you can use vegetable oil or any other neutral-flavored oil as a substitute for coconut oil in this recipe.
Conclusion
Indulge in the irresistible combination of gluten-free zucchini bread, chocolate chips, and walnuts with this easy-to-follow recipe. Whether enjoyed for breakfast, as a snack, or as a dessert, this moist and flavorful bread is sure to delight your taste buds while accommodating dietary needs.
