This super easy and delicious gluten free zucchini bread recipe comes courtesy my mother, who found it on Hillbilly Housewife. I’ve modified it ever so slightly slightly to fit my preferences (and those of my wife) over the course of more than one dozen bakings.
Given my passion for cooking, I’m hoping to post more recipes here in the future. Some will be old mainstays, while others will be new favorites as we find and master them.
Let’s get to it!
Step 1: Get Your Ingredients
This is one of my favorite parts, as it totally plays to my OCD. I always pull out all my ingredients in advance and display them so I can easily pick and pull what I need as I go. And, as I go, I put them away as well. Makes for a tidy kitchen!
The recipe requires the following ingredients:
1/4 cup butter
1 cup sugar
2 tsp. vanilla
3/2 cup shredded zucchini (do not peel)
3/2 cup all purpose Gluten Free flour
1 tsp. xanthan gum
1/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
Once you have them displayed as pictured above, now it’s time to get to work!
First, the variations. Hillbilly Housewife (see her original recipe here) calls for 1/3 cup vegetable oil rather than 1/4 cup butter, which is what I use. She also adds walnuts whereas I do not. Finally, rather than mixing separately, I mix the wet ingredients then blend in the dry to use fewer dishes.
Step 2: Preheat Your Oven!
This one is easy! Preheat your oven to 350F.
Step 3: Mix Your Wet Ingredients
Combine the eggs, sugar, butter and vanilla in a large bowl and mix well with a whisk or — my preference — a high heat baking spoon scraper. It’s easy and, since you’ll be using it later, means one less dish to wash upon completion. For my bowl, I use my green Le Creuset 2 quart Batter Bowl.
Step 4: Mix In Your Dry Ingredients
Add in your dry ingredients including flour, baking powder, baking soda, cinnamon, cloves, and xanthan gum. Stir and mix well by hand. Again, I use my trusty ol’ baking spoon scraper to mix as its not too difficult and uses fewer dishes.
NOTE: I tend to mix it until the dough starts to form but the dry ingredients haven’t fully absorbed into the wet. Then I move on to Step 5. This helps introduce more liquid into the dough and makes mixing a bit easier.
Step 5: Shred and Add Zucchini
Cut the ends off a medium-sized zucchini and grate it using a cheese grater. One medium zucchini should yield approximately 3/2 cups. Combine it with the dough and mix until it nice and consistent.
Step 6: Prep Your Pan and Bake Away!
Pour the batter into a greased pan. I use a red Le Creuset Cast Iron Pâté Terrine. Bake at 350 degrees for approximately 60 minutes or until toothpick comes out clean.
Step 7: Eat
As always, the final step: enjoy!
I recommend serving with a scoop of vanilla ice cream.