Gluten Free Zucchini Bread

This Gluten-free Zucchini Bread will amaze you for several reasons! We have taken our Family Recipe and updated it to be one of the Best Gluten-Free Zucchini Breads out there! You will find this Zucchini Bread to be a little different from most others. We have taken ours up a notch by making it Gluten-Free and adding Brown Sugar, Honey, Cashew Nuts,  and Lemon Zest!

The flavors of my Gluten Free Zucchini Bread are Astonishing. You will find it ALL adds up to a Darker more Rich Zucchini Bread that is Worry Free for those who suffer from Gluten Allergies.#GlutenFree Zucchini Bread

Gluten-free Zucchini Bread is one of those wonderful unexpected miracles to me. For years our family has made it. Each family member had their own version of it. You will find that I do not use the famous walnuts in our version. I come to love Zucchini Bread with Chopped Cashew nuts. The flavor is a fantastic variant of the ordinary.

Gluten Free Zucchini Bread

Recipe makes 2 loaves

  • 3 and 1/2 cups King Arthur Gluten-Free all-purpose flour
  • 2 and 3/4 cup sugar in the raw
  • 1/4 cup  brown sugar in the raw
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon Badia ground nutmeg
  • 1 teaspoon Badia ground cinnamon
  • 1  teaspoon xanthan gum
  • Zest of one lemon
  • 2 and 1/2 cups grated zucchini
  • 4 eggs, beaten
  • 1 cup vegetable oil
  • 1/3 cup water
  • 1 teaspoon pure vanilla extract
  • Juice of one lemon
  • 1 tablespoon of honey
  • 1/2 cup chopped cashews

Directions

  1. Preheat oven to 350 degrees
  2. In a large bowl mixing bowl, combine flour, white sugar, brown sugar, salt, baking soda, nutmeg, cinnamon, xanthan gum, and lemon zest.
  3. In a separate mixing bowl, combine zucchini, eggs, vegetable oil, water, lemon juice, and honey.
  4. Incorporate wet ingredients into the dry slowly, mixing well. Add nuts to batter and fold in.
  5. You will need to spray to bread loaf pans with nonstick spray before adding batter.
  6. Bake at 350 degrees for 55 minutes to 1 hour, or until a toothpick comes out clean.
  7. Remove from oven and place pans on baking rack to cool before attempting to remove bread.

Notes: Be sure to check all spices before adding, as some spices do have traces of Gluten. I would recommend using a brand such as  Badia spices.  Badia spices are  Certified Gluten-Free which means they are tested and contain less than 10 ppm of gluten.

© Heidy L. McCallum and The McCallum’s Shamrock Patch,2017- 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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