My son helped me make this zucchini bread last night. To be honest we made it for my daughter, I am trying a gluten free diet for her. I told Cooper he had to wait until the morning to have a piece of bread. I forgot to tell him I would need a picture of it first. As he patiently waited he started playing with his cars. Then he decided if he could not eat the bread maybe his cars could! After I snapped this picture, Cooper got a bite of bread. He told me, “Thank you for making this mommy. It is good”. I hope you enjoy it too!
Zucchini Bread Recipe
1.5 cups Gluten Free all-purpose flour blend (Pillsbury or BobsRedmill)
½ tsp salt
½ tsp baking soda
½ tsp baking powder
1 tsp cinnamon
1 cup sugar
1 cup heaping – zucchini shredded
1/3 cup canola oil
1 cup pineapple tidbits drained – from can
Preheat oven to 325 for bread or 350 for muffins.
Place all ingredients in mixing bowl and stir until well combined.
For bread loaf, grease 9×5 bread pan. Pour batter into pan. Bake at 325 for 45 minutes or until center is cooked through.
For muffins, fill tins 3/4 full (approx. 1/4 cup). Bake at 350 for 20 minutes.
I hate to admit it, but muffins and donuts have become a routine part of breakfast at my house! It is amazing how quickly a special treat can turn into a habit! My solution, zucchini carrot muffins! My son loves them and has no idea they are different than the ones we buy at the store. I have made healthy muffins before, but these zucchini carrot muffins are by far the best! To make gluten free I use bob’s red mill 1 for 1 gluten free flour.
Gluten Free Zucchini Carrot Muffins
2 cups shredded zucchini and carrot (approx 1 medium zucchini and 1 medium carrot)
3/4 cup raw sugar
1/3 cup canola oil
1 cup canned pineapple tidbits in 100% juice – drained
3/4 cup rolled oats – processed
1 1/4 cup gluten free rice flour
2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
Preheat oven to 350.
In a bowl mix dry ingredients rolled oats, flour, cinnamon, salt, baking powder and baking soda.
In mixer add eggs and sugar mix until smooth. Then add canola oil and strained pineapple.
Add dry ingredients to wet ingredients and stir until combined.
Then stir in shredded zucchini and carrots.
Fill muffin tins 3/4 full (approx. 1/4 cup). Bake at 350 for 20-25 minutes.