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Gluten-free Recipe Revolution: Zucchini Bread

Posted on September 17, 2012

 

Before my gluten-free life began, my kids were little and playdates marked the passage of time.  Gardening and baking were simple pleasures that filled our days.  When it was our turn as playdate hosts, we took joy in using something from our garden to make a special treat for our guests.  Zucchinis were a staple … they are notoriously abundant, and they are rich in fiber and vitamins A and C.  Our zucchini muffins were loved by moms because they were nutritious and by kids because they were delicious.  The friend muffin was born.

As my kids grew, our friend muffins from playdates evolved into zucchini bread for an after school snack.  Years later when I discovered I was celiac, our kitchen underwent another transformation.  A recipe revolution … a gluten-free make-over if you will.  Sweet Ali’s flour replaced regular all-purpose, and I even switched butter for vegetable oil in most recipes.  The lemon adds brightness to this bread, and the poppy seeds make it all grown up.

Lemon Zucchini Bread

Inspired by Lemon-Poppy Seed Zucchini Bread from Southern Living magazine

1/2 cup butter at room temperature

1 1/3 cups sugar

2 large eggs

1 1/2 cups Sweet Ali’s all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1/3 cup sour cream

1 1/2 cups shredded zucchini (about 1 medium)

1 tablespoon lemon zest (about 2 lemons — fresh is best!)

1 tablespoon poppy seeds

Preheat oven to 325 degrees.  Beat butter at medium speed until creamy.  Gradually add sugar, beating until light and fluffy.  Add eggs, one at a time, beating just until blended after each addition.

Sift together flour, salt, baking soda, and baking powder.  Add to butter mixture alternating with sour cream, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in zucchini, fresh lemon zest, and poppy seeds.  Spoon into three greased and floured small loaf pans.

Bake at 325 degrees for 45 minutes or until a wooden pick comes clean.  Cool in pans on wire racks for 10 minutes; remove from pans to wire racks to cool completely (about 30 minutes).

Sweet Ali’s Gluten Free Bakery would love to hear about your own recipe revolutions … please share with us how you have made-over your family favorites or adapted recipes to your gluten-free lifestyle.  Consider it a friend muffin for all of us to enjoy.

 

2 thoughts on “Gluten-free Recipe Revolution: Zucchini Bread

  1. Brenda on July 23, 2013 at 6:24 pm said:

    I see that you live in Hinsdale. My husband and I deliver H & B hams to a large grocery store in Hinsdale. We are from Brighton, Il. We are friends with the owner and enjoy the day trip up that way. Copied your recipe, will use it soon, the zucchini are about a week from being ready and I’m not gluten free.

    • nikki on July 31, 2013 at 12:13 pm said:

      Hello Brenda,
      Thanks for your message. Please let us know how your zucchini bread works out. And please stop by the bakery on your next trip to Hinsdale … we’d love to meet you!
      Happy baking, Nikki

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