Do you squeeze out the liquid from zucchini for bread?

Not for this recipe. Gluten free baked goods generally benefit from added moisture, so there’s no need to drain or blot the shredded zucchini dry with paper towels. After shredding it just simply add it to the recipe as is.

Do you peel the zucchini before grating it for zucchini bread?

I don't peel my zucchini in this recipe, because it practically dissolves when it bakes and no one notices it. You might see tiny green flecks in the finished product, so if you have family members who are suspicious of anything green in their treats, you could go ahead and peel it.

Why does my zucchini bread fall apart when I cut it?

If your bread was still too hot when you sliced it, that would cause it to crumble and fall apart. This is doubly true if it's gluten free. Leave it alone to cool to room temperature before cutting into it, and it should hold together very well when it's sliced.

Why is my zucchini bread gummy in the center?

Most likely it's because it wasn't cooked all the way through. Check the temperature using a digital thermometer by inserting it into the center of the loaf, and make sure it has reached 200 degrees before taking it out of the oven.

How much zucchini is 2 cups grated?

1 medium sized zucchini, roughly 5-6 inches long, will give you around 1 cup of shredded zucchini. So 2 medium sized zucchini or 1 large zucchini should yield 2 cups.

Does zucchini have gluten?

Like all vegetables, zucchini does not contain gluten. Gluten is found in grains such as wheat, rye, barley, spelt, triticale, and kamut.

Why is my zucchini bread heavy?

There are 2 possible reasons: too much leavening (baking powder or baking soda), or not enough. Too much will create big bubbles that pop before the bread is finished baking so the air pockets collapse, leaving you with a heavy texture. Too little leavening will not create enough air pockets which will also give it a heavy texture. So measure the leavening carefully for best results!

Super Moist and Easy Gluten Free Zucchini Bread

Gluten Free Zucchini Bread

This is the best way to use up too much zucchini! Satisfying and sweet, with a hint of coconut and cinnamon. Buttermilk makes this gluten free loaf extra moist. Sprinkled with your choice of chocolate chips, nuts, or coconut flakes this versatile treat is always a hit.

Ingredients

Scale

1 1/3 cup All-in-One flour blend *see notes*
1/3 cup coconut flour
1/3 cup millet flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup buttermilk
1/2 cup egg, or 2 large eggs
3/4 cup brown sugar
3 tablespoons coconut oil
1 teaspoon vanilla extract
2 cups finely grated zucchini

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Instructions

In a bowl, combine the flours, cinnamon, salt, baking soda, and baking powder. Whisk together to combine.
In a mixer add the buttermilk, eggs, brown sugar, coconut oil, vanilla, and shredded zucchini. Blend until smooth.
Add the dry ingredients to the wet ingredients in the mixer. Add one of the mix-ins, if using.
With the mixer on medium speed, mix for 2 full minutes to fully hydrate and combine all the gluten free flours.
Let the batter rest for about 20-30 minutes.
During this time preheat the oven to 350℉.
Line a loaf pan with parchment paper and spray lightly with cooking spray or oil.
Scoop the batter into the loaf pan.
Bake for 50 minutes (often longer), so definitely use an internal thermometer for best results. The temperature should reach 200℉ in the center - this is the best way to tell if a gluten free loaf is done.
Remove from the oven and use the parchment paper as handles to lift the loaf from the pan. Lay it on its side to cool. This helps prevent it from collapsing or flattening out on top.
Refrain from slicing it until it’s cool. I know it will be hard, but if you slice it while it’s still too hot it will crumble.

Equipment

1 to 1 Baking Flour (Bob's Red Mill)

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digital thermometer

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food processor

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Measure for Measure flour

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Perfect flour Blend (Namaste)

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tall Pullman loaf pan

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Notes

Notes: All-in-One flour blend: I use my own recipe for this, which you can find here You can also use Namaste’s Perfect flour blend, King Arthur’s Measure for Measure flour, Bob’s Red Mill Gluten Free 1 to 1 Baking flour. Try any flour blend that contains xanthan gum - this recipe won’t work without a binder like that.

Author: beneficialbento

Find it online: https://www.beneficial-bento.com/2024/08/gluten-free-zucchini-bread.html