Easy Gluten Free Zucchini Bread Dairy Free Recipes

EASY GLUTEN-FREE ZUCCHINI BREAD

Steps:

• Adjust oven rack to the middle position and preheat to 350°F.Grease a 9-by 5-inch loaf pan generously with nonstick cooking spray. Or grease with solid shortening and coat with gluten-free flour. Optional: after greasing, line the pan with a 7- by 13-inch sheet of parchment paper.
• Grate the zucchini using the large holes of a box grater. Drain the excess liquid by placing the shredded zucchini into a clean towel and squeezing. Or place the shredded zucchini into a coleander and press out the liquid using the back of a wooden spoon. Set aside.
• Whisk together the gluten-free flour, cinnamon, baking soda, baking powder, and salt.
• Add the brown sugar, eggs, vegetable oil, and vanilla extract. Mix until combined. Batter will look dry.
• Stir in the shredded zucchini. Allow the batter to rest for five minutes. It will loosen during this time. After five minutes, spread batter evenly into the prepared pan.
• Bake until golden brown, about 50 minutes. A cake tester inserted into the center of the loaf should come out clean or to an internal temperature of 205°F.
• Place the pan on a wire rack to cool. Once cool to the touch, turn out onto a wire rack to cool completely.
• Gluten-free zucchini bread keeps up to 3 days at room temperature. Wrap the bread tightly in plastic wrap or foil or place in a storage bag or bread box. To freeze; wrap the cooled bread tightly in plastic wrap and again in foil. Freeze up to six months. When ready to eat, remove from the freezer and allow to thaw at room temperature. To freeze slices, place a piece of parchment paper between each slice.

EASY GLUTEN-FREE ZUCCHINI BREAD {DAIRY-FREE}

Steps:

• Preheat your oven to 350° F.
• Spray a 4 x 8 loaf pan with gluten-free cooking spray. I like baking with a glass baking pan.
• Shred one medium-sized zucchini with a shredder to equal 1 cup of shredded zucchini.
• In a large mixing bowl whisk the eggs together with the oil, sugar, brown sugar and pure vanilla extract.
• Stir in the salt, baking soda, baking powder, dried lemon peel, cinnamon, gluten-free all-purpose flour, and xanthan gum (leave out the xanthan gum if your flour already has it in it).
• Stir in the shredded zucchini.
• Pour the zucchini bread batter into a greased loaf pan.
• Bake on the center rack for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
• Please watch your zucchini bread because all ovens are different.
• Cool completely before slicing. Enjoy!
• Store in an air-tight container for 1-2 days at room temperature or 1 week refrigerated.