Tuesday, November 4, 2014

Zucchini Yogurt Bread ~ Gluten Free

Zucchini Yogurt Bread ~ Gluten Free

This was the last of Zucchini from our Garden. This Bread is super easy to make, very moist and tasty.

Zucchini Yogurt Bread ~ Gluten Free

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:

In a Large Bowl whisk together::
2 Cups Gluten Free Flour (***See Footnote***)
1 tsp. Xanthan Gum
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
2 tsp. Cinnamon
½ tsp. Nutmeg

In a Medium Bowl whisk together:
¾ Cup Brown Sugar
2 Large Eggs
½ Cup Vegetable Oil
½ Cup Plain Yogurt
1 TBL.Vanilla Extract

Wash and dry a Medium Zucchini
Shred on the Course side of a grater

Add the Wet ingredients to the Dry Ingredients along with the Zucchini
Using a wooden spoon to stir together. Do not over mix the batter. Mix just until the flour is combined.


Fold in with a Rubber Spatula:
1 Cup of Chopped Pecans or Walnuts

Preheat oven to 325*

Butter and lightly flour with Gluten Free Flour a 9X5 Loaf Pan
Use a Rubber Spatula to evenly spread out the bread dough

Bake for 1 hour and 15 minutes or until done. I use a digital Thermometer inserted into the center of the bread. When it reaches an internal Temperature of 205-210* the Bread is done.

Cool the Bread in the Pan on a wire rack for 5 minutes then remove. Let the bread completely cool.

This bread stayed fresh for several days. I made 2 and sliced the second one and wrap each piece in Plastic wrap and store in a Ziplock bag in the Freezer.


You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.

Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.

2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.


Print Friendly and PDF

No comments:

Post a Comment