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IN, United States
I love the Lord and my big crazy family. My husband and I have been together for 43 years. I am a mother of two grown children and a grandmother to four biological grandchildren and six others. I own and operate my own home care business primarily for the elderly. Many sites have been sold or did upgrades which messed up back links, if you find a broken link let me know and I will fix it.I have written online articles for Bubblews, Seekyt, TopicSpotter and Triond. You may still find some of my articles on Ehow/Demand Studio.

Wednesday, September 30, 2015

Gluten-Free Zucchini Bread

Gluten-Free Zucchini Bread

Oh my, I thought I had written about making Zucchini Bread just to realize I had not. Well this is an even extra special Zucchini Bread as it is taking the old Teegarden Church ladies recipe and adapting it gluten-free for my sisters in which I love with all my heart.

Ingredients for Gluten-Free Zucchini Bread:

  • 2-cups fresh tender zucchini; shredded
  • 2-cups sugar
  • 1-cup olive or coconut oil
  • 1 Tsp cinnamon, ginger and cloves
  • ½ tsp Himalayan salt
  • 1 tsp soda
  • ¼ tsp baking powder
  • 3 eggs
  • 1 ½  tsp xanthium gum
  • 3-cup of all-purpose Gluten-Free flour; use your favorite blend
  • 1-1 ½-cups nuts; chopped and optional
  • Lemon-sugar glaze optional

Instructions to make Gluten-Free Zucchini Bread:

1.     Preheat the oven to 350 degrees if you do not have a timer 10-15 minutes will suffice.

2.     Using a big mixing bowl add the ingredients in the way they are listed making sure to add the flour last. A one-bowl method saving clean up time is always the best.

3.     Bake at 350 degrees Fahrenheit for 60 minutes.

Since my sisters and I love quick bread such as banana and zucchini, I have adapted this gluten-free recipe to have strawberries in one, lemon and sugar glaze for another and plain zucchini bread.

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