Ingredients with Measurements:
- 2 cups gluten-free flour blend
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup honey
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts (optional)
Special equipment needed:
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 loaf pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, and salt.
3. In a medium mixing bowl, beat the eggs. Add the vegetable oil, honey, and vanilla extract, and whisk until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated zucchini and chopped walnuts (if using).
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (180°C)
Serving size:
1 loaf (about 10 slices)
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Substitutions for ingredients:
- You can use any gluten-free flour blend that you prefer.
- Instead of vegetable oil, you can use melted coconut oil or melted butter.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- Add 1/2 cup of raisins or dried cranberries to the batter.
- Replace the zucchini with grated carrots or grated sweet potato.
- Add 1/2 cup of chocolate chips to the batter.
Tips and tricks:
- Make sure to squeeze out any excess moisture from the grated zucchini before adding it to the batter.
- If the bread is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
- Let the bread cool completely before slicing it.
Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the bread, wrap it in foil and bake it in a 350°F (180°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the bread sliced and topped with butter or cream cheese.
Garnishes:
Sprinkle the top of the bread with powdered sugar or cinnamon sugar.
Pairings:
Serve the bread with a cup of coffee or tea.
Suggested side dishes:
Serve the bread with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the bread is too dry, try adding an extra tablespoon of oil to the batter.
- If the bread is too moist, try baking it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with the raw ingredients.
Food history:
Zucchini bread is a popular American quick bread that originated in the 1960s.
Flavor profiles:
This gluten-free zucchini bread is sweet and slightly nutty, with a hint of cinnamon.
Serving suggestions:
Serve this bread as a breakfast or snack option.
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