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Gluten Free Coconut Zucchini Bread

There are certain things that make me sad that I can’t eat wheat, and those things happen to come around seasonally.   The fall is a reminder that so many yummy baked goods are off limits. I haven’t ventured much into gluten free baking (because I’m lazy).  My philosophy in general has also been to not worry about “replacement food”.  It’s expensive, and not that healthy for you anyway.  But when my garden produced 50 pounds of zucchini (literally) I had to find something to do with it.

Gluten Free Zucchini Bread Recipe

Gluten Free Zucchini Bread Recipe

  • 2 Cups Pamela’s Baking and Pancake Mix
  • 1 tsp. salt
  • 1/2 cup brown sugar, packed
  • 2 eggs, large
  • 2 cups grated zucchini
  • 2 1/2 tsp. cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup white sugar
  • 1 tsp vanilla
  • 1/4 cup oil (we used coconut oil)
  • 1 cup shredded coconut (optional)

This recipe makes one 8×4 “loaf”

Preheat oven to 350. Grate zucchini. Reduce moisture by squeezing grated zucchini in paper towels (we did not do this and I think this kept our bread more moist, so my recommendation would be to SKIP this step).  Set aside.

Whisk together Pamela’s Mix, cinnamon, salt, and nutmeg.  In a separate bowl, beat together eggs, oil, and sugar for one minute on medium.  Stir in vanilla.  Add dry ingredients to wet and mix together.  Fold in grated zucchini and coconut.

Spoon into greased “8×4” loaf pan and bake for 55-60 minutes or when inserted toothpick comes out clean.  Cool in pan for 5 minutes before removing to finish cooling on a wire rack.

 * Recipe adapted from Pamela’s Products and inspired by a longing for this definitely not gluten free recipe

I used coconut oil in this recipe in stead of regular vegetable or cooking oil.  I think it gave the bread some extra flavor.  The batch we made turned out awesome.  The real mark to me of whether gluten free bread of any sort has to do with the texture.  This bread was still good once it cooled off from the oven, and even better it stored well.  It still tasted great and had good texture 2 days after we baked it.  I don’t know how long it lasts beyond that because my household finished off the 4 little loves I made in those 2 days.

As for the other 47 pounds of zucchini I still had after baking my batch of bread? I shredded them and froze them for future batches of bread and for pasta sauce.

gluten free bread recipe

More on TodaysMama:

Gluten Free Cauliflower Pizza

Healthy, Gluten Free, No-Bake Treats

Gluten Free Desserts

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