Gluten Free Dairy Free Zucchini Walnut Bread

Zucchini is popular favorite for home gardeners to plant in the spring. You know how it goes… every spring you go out excited that warm whether is here. You tuck a few zucchini seeds in the ground. But, wait, they are so small! Maybe you should plant a few more, just to be sure you get a good crop. Here we are, in the middle of summer and those zucchini are growing fast and furious! This is such an issue there is now even a “Sneak Some Zucchini On Your Neighbor’s Porch” night to deal with zucchini’s abundance. Never fear, we have you covered with this delicious Gluten Free Dairy Free Zucchini Walnut Bread. It is great for breakfast, lunch (topped with nut butter or thinly sliced smoked turkey), or as a satisfying snack.

My kids thought this recipe was great! Even my picky girl (the one who would never ever purposely put a summer squash into her mouth) says it is tasty, so you know it has to be good. It slices very well to use as a sweet sandwich bread, yet stays soft and moist. My kids also like it as a “cupcake” baked up in a muffin tin with a bit of dark chocolate drizzled over the top. I found muffins take about 25 minutes to bake. Try it and see what flavor combination you come up with. I know you’ll have plenty of zucchini laying around to experiment with! :)

Gluten Free Dairy Free Zucchini Walnut Bread

Author/Source:

Adapted to be dairy free by Angela @ onceamonthmom.com from Lauren @ CeliacTeen.com

Ingredients:

2/3 cup finely ground brown rice flour
2/3 cup sweet rice flour
1/2 cup potato starch
3 1/2 tablespoon tapioca starch
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/8 teaspoon salt
1/2 cup gluten and dairy free stick margarine, room temperature
1 cup sugar
2 eggs or egg substitute
1 1/4 cup grated zucchini
2/3 cup chopped walnuts

Directions:

Preheat oven to 350 degrees F. Lightly grease a 9 by 5 loaf pan. Dust with rice flour. Set aside.

Mix together brown rice flour, sweet rice flour, potato starch, tapioca starch, baking soda, xanthan gum, and salt. Set aside.

In a mixer, beat room temperature margarine until fluffy. Add sugar and mix until sugar is creamed into the margarine. Add the eggs and briefly beat until well mixed. Scrape down sides of mixer and mix again so until smooth. Stir zucchini into the mixture. Add the dry ingredients and mix until just blended. Scrape down sided of bowl again, then fold in nuts.

Pour the batter into prepared pan. Bake 1 hour at 350 degrees F.

Freezing Directions:

Allow to cool. Wrap well for freezing, label and freeze. To serve: Thaw. Eat at room temperature or warm slightly.

Servings: 8

This Post will be linked at:

Tempt My Tummy Tuesday at Blessed With Grace
Tasty Tuesday at Balancing Beauty and Bedlam
Tuesdays at the Table with All the Small Stuff
Delicious Dishes at It’s a Blog Party
Tip My Tuesday at Tip Junkie
Delectable Tuesday at Home Sweet Farm
Dr. Laura’s Tasty Tuesday at Dr. Laura’s Adventures

This entry was posted on Tuesday, July 5th, 2011 at 7:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

3 Responses to “Gluten Free Dairy Free Zucchini Walnut Bread”

GLUTEN FREE/DAIRY FREE August 2011 OAMM Menu (OAMC, Freezer Cooking, Bulk Cooking, Power Cooking) | OAMC from Once A Month Mom says:

August 1, 2011 at 3:46 pm

[...] Zucchini Bread [...]

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Mini Zucchini Bread Pancakes from Once A Month Mom | OAMC from Once A Month Mom says:

August 10, 2011 at 7:01 am

[...] but not enough that it deterred Libbie from scarfing down four of them! I wanted the flavors of zucchini bread with less sugar–and fewer crumbs! The pancakes are lightly sweet from a little sugar and [...]

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k8 says:

August 18, 2012 at 12:46 am

I just wanted to say thank you for all the recipes and time that you spent collecting them. I made these tonight but subbed chocolate chips for the walnuts and they are delicious.

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Gluten Free Dairy Free Zucchini Walnut Bread