Recipe: Gluten Free Apple-Zucchini Bread

Kanarie and TheFred’s Mom gifted us with some beautiful zucchinis from her garden… despite our rare Washington summer swelter, I immediately thought of oven-warm zucchini bread. Mmmm!

GF Apple-Zucchini Bread

This is how NORMAL bread rises. Siiiigh.

This is how NORMAL bread rises. Siiiigh.

This recipe is a GF adaptation from the trusty Betty Crocker Cookbook my mom gave me in college.

(Find the original recipe in full here, along with some other tasty variations. I love the pumpkin bread.)

Besides the obvious shift from regular flour to a GF ready-made flour mix, I also halved the recommended zucchini with the apple, and monkeyed some with the spices– I added some nutmeg, and reduced the original amount of powdered cloves. They always seem to take everything over. Bossy cloves.

1 1/2 c shredded zucchini (2 medium)
1 1/2 c shredded apple (I used a firm, crisp Braeburn)
1 1/2 c sugar
2/3 c vegetable oil (or sub 2/3 c apple sauce w/ 1 tsp oil)
2 tsp vanilla
4 eggs
3 c Bob’s Red Mill All Purpose GF Baking Flower
1 tsp Bob’s Red Mill Xanthum Gum
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
1/2 tsp baking powder
1/2 c coarsely chopped pecans, if desired
1/2 c golden raisins, if desired


  1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans.
  2. In large bowl, stir zucchini, apple, sugar, oil/applesauce, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins last. Divide batter evenly between 8-inch pans.
  3. Bake 8-inch loaves 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 15 minutes.
  4. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

As  always happens with GF recipes, the bread just doesn’t rise as well as those made with regular wheat flours. The loaves are much more compact and dense. BUT, they still taste good! And you can slice them nice and thin without crumbling, especially if you let the loaves cool the full 2 hours on the wire rack (except for the tasting piece, of course!) I especially like to lightly toast the sliced bread later… gives you a nice all over crustyness, and the apples make the bread moist enough you’ll likely skip the butter.

Hope you enjoy, and please let me know how it turns out!


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