Gluten Free Zucchini Mini Loafs

If you planted them in your garden this year, are they exploding yet? I didn't even plant them, but between my share from the CSA, my neighbors, and a visit from a friend this weekend, I have a giant bowl of zucchini and yellow squash to use.

Zucchini, purple bell peppers, grape tomatoes, yellow squash,
Anaheim peppers, and some fresh sweet corn.

It's a very traditional use of it, but also one of my favorites. I felt like I could safely try a zucchini bread recipe this year (and not burn it beyond all recognition), and give it away to some friends in need of a cheerful gift. And that's precisely what I did. Three batches of mini loaves later, I had a successful zucchini bread that is tender, keeps well, and is full of flavor. Perfect for sharing with my friends!

One year ago: Dobos Torte with Apricot Buttercream and Caramel
Two years ago: Intro to GlutenFreeinSLC!

Zucchini Mini Loafs

[Printer Friendly Version]
adapted from Zucchini Bread by the Gluten Free Goddess


1 rounded cup of fresh, grated zucchini, not peeled

1 cup sorghum flour or millet flour
1/2 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
3/4 cup brown sugar
1/3 cup oil
1 teaspoon fresh lemon or lime juice
1 egg, slightly beaten
1/4 cup coconut milk

Preheat the oven to 350 degrees. Prepare two mini loaf pans with cooking spray and a small piece of parchment paper to line the bottom of the pan. This makes for easy removal from the pan.

After grating the zucchini, wrap it in a towel and squeeze out the water. Removing the excess water is important so that the finished bread isn't too gummy. No one wants gummy zucchini bread, and this is a step that can help you prevent that gumminess. After the water has been removed, fluff the zucchini with a fork (thanks to Karina and Heidi for this tip!)

Combine the dry ingredients in a bowl, including the brown sugar. Whisk all these ingredients together, until they have formed a consistent mix. Add in the wet ingredients, beating after each one, until you have a pretty stiff batter. It should be about the stiffness of a thick frosting, thicker than most muffin and pancake batters.

Divide up the batter into the two prepared mini loaf pans, and place in the oven for 35-40 minutes, or until the tops are golden and a little crispy around the edges. Remove from the oven and rest the loaf pan on its side, on top of a wire rack. Let cool for 5 minutes, and then remove the mini loaves from the pans. Leave them sitting on their sides until they have cooled nearly completely.

Wrap and share with a friend, or serve immediately.

Other zucchini recipes:
Zucchini Muffins here at GlutenFreeinSLC
Squash-Zucchini Cranberry Muffins at GlutenFreeinSLC
Grilled Zucchini Pizza Slices at Kalyn's Kitchen
Pesto Zucchini Tomato Gratin at Gluten Free Goddess
Zucchini Crust Pizza Flatbread at Book of Yum
Zucchini Chocolate Chip Mini-Muffins at Elana's Pantry
Cheesy Chicken Zucchini Bake at Gluten Free Easily
Raw Zucchini Salad at Gluten Free by Nature
Frosted Lemon Zucchini Bread at Heal Balance Live
Summer Risotto with Corn and Zucchini and Herbavoracious
Zucchini Cake with Fresh Fruit and Cream Cheese Frosting by No Gluten, No Problem

Other exciting gluten free recipes this week at Slightly Indulgent Tuesdays :)

What have you been doing with all of your zucchini this year?