Mini gluten free zucchini bread loaves

Mini gluten free zucchini bread loaves

In my opinion, there are few things more comforting than zucchini bread. It's not overly sweet, and with those tiny green specks you'd almost believe you were indulging in something slightly healthier than the usual sweet treat. 

Mini zucchini bread loaves | Beloved Kitchen
Mini zucchini bread loaves | Beloved Kitchen
Mini zucchini bread loaves | Beloved Kitchen

I recently discovered that zucchini bread isn't very common here in the UK. I was explaining to some colleagues that I had made zucchini bread over the weekend, and they looked a bit puzzled. I quickly corrected myself, remembering that they call zucchini courgette in this country. Even with the correct terminology, they still found it a bit odd to eat a dessert made with courgette {zucchini} in it. Unlike carrot cake or banana bread, it appears that zucchini bread isn't as popular as in North America!

Mini zucchini bread loaves | Beloved Kitchen
Mini zucchini bread loaves | Beloved Kitchen
Mini zucchini bread loaves | Beloved Kitchen

Over the last few weeks zucchini has started to make an appearance in my weekly organic veggie delivery, and it got me really craving zucchini bread. I realised that I hadn't had zucchini bread since going gluten free about five years ago, so it seemed like the perfect opportunity to try making a gluten free version. I thought it would be nice to make mini loaves so they'd be easy to bring to work - but you can make a regular loaf if you don't have mini loaf tins. The recipe is adapted from Deb's recipe for zucchini bread over on Smitten Kitchen, and it turned out so well that I wanted to share it with you. I hope you enjoy it as much as we have been!

Mini zucchini bread loaves | Beloved Kitchen

-xo KA

Mini gluten free zucchini bread loaves

This is my take on gluten free zucchini bread. The recipe is adapted from Deb Perelman's recipe over on her blog Smitten Kitchen. My recipe calls for mini loaf tins, but I'm sure it would work nicely as a regular loaf as well. If you make a regular loaf, you may need to modify the baking time - just keep an eye on it while it's in the oven.

Ingredients:

  • 2 medium eggs
  • 1/2 cup | 120 mL olive oil
  • 3/4 | 150 g cup granulated sugar
  • 1 tsp vanilla extract
  • 2 medium zucchini (courgette), grated and divided
  • 1 tsp ground cinnamon
  • 1 pinch nutmeg
  • 1 tsp baking powder (less if using self-raising flour)
  • 1/2 tsp fine salt
  • 3/4 | 90 g cup gluten free flour blend
  • 3/4 cup | 90 g fine brown rice flour

Method

Preheat oven to 190 degrees C | 375 degrees F.

In a large mixing bowl, whisk the eggs, olive oil, granulated sugar and vanilla extract until combined. Next add the grated zucchini, reserving about 2 tbsp for topping, and stir with a wooden spoon until combined. Finally, add the cinnamon, nutmeg, baking powder, salt, gluten-free flour blend and brown rice flour, and mix to combine.

Divide the batter evenly between 9 mini loaf tins and top each with a bit of the reserved grated zucchini. Bake for 25 minutes, rotating the pan halfway through.

Allow to cool slightly before serving. If desired, serve with some honey and salted butter.

Makes 9 mini loaves, which can be stored in an airtight container for a few days.

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