{gluten free} zucchini bread

Zucchini

(photo credit: farmanac)

when a friend brings by a lovely gift of zucchini (along with an heirloom tomato) from her urban garden, you know you keep good company.

beyond being thrilled at both the visit and the heartfelt gift, dreams of zucchini bread start dancing in your head. {hmmm … they seem dance in my head – here’s to hoping we’ve got that little tidbit in common} there’s something just so ‘end-of-summer’, here in New England, about the overabundance of zucchini from your garden that is just part of our seasonal rhythm.

earlier this summer, Gluten Free on a Shoestring had an amazing blog post about her chocolate chip zucchini bread and I’ve had it bookmarked and on-the-ready for just this time. for me, nothing compares to the taste of produce that comes direct from a garden.

but the real test … would the children get as excited as I was? (well, there are chocolate chips in this recipe!). the verdict was that while our pumpkin chocolate chip muffins are, hands-down, the absolute favorite here, this bread was in the running for a close second (hooray!). this recipe is exceptionally low in fats (a half-cup of oil for two loaves is amazing), is incredibly moist and so very flavorful. but it was the comments on the blog that got me … every one of them raved.

and they were right … wow!

do you have some zucchini overflowing from your garden? need a reason to spend some time with your little ones in the kitchen after spending time harvesting some zucchini from the garden? this recipe is just begging to be made – it’s simple enough to involve the children in multiple steps and the result is just outstanding. enjoy!

Gluten Free Chocolate-Chip Zucchini Bread

Ingredients
3 cups (420g) high-quality all-purpose gluten-free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon kosher salt 
1 teaspoon baking soda 
1 teaspoon baking powder 
2 teaspoons ground cinnamon 
1 cup (200g) granulated sugar 
1 cup (218g) packed light brown sugar 
2 1/2 cups grated zucchini 
3 eggs (180 g, out of shell) at room temperature, beaten 
1 ripe banana, peeled and mashed 
1/2 cup (112g) vegetable oil 
2 teaspoons pure vanilla extract 
8 ounces semi-sweet chocolate chips 
1 tablespoon cornstarch 

Directions 
Preheat your oven to 325°F. Grease 2 standard loaf pans and set them aside

In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder,
cinnamon, granulated sugar and light brown sugar, and whisk to combine 
(working out any lumps in the brown sugar). Set aside the dry ingredients.

In a separate small bowl, place the zucchini, eggs, banana, oil and vanilla, 
and mix to combine well. Create a well in the center of the bowl of dry 
ingredients, and pour in the wet ingredients. Mix to combine. The batter 
will be very wet. 

In a separate small bowl, toss the chocolate chips with the cornstarch. 
Pour the chocolate chips and cornstarch into the batter, 
and mix until the chips are evenly distributed throughout the batter. Divide the batter evenly between the two prepared loaf pans, and 
smooth the tops with a wet spatula.Place the loaf pans in the center of 
the preheated oven, and bake, rotating once, until the tops are golden 
brown and a toothpick inserted in the center of each loaf comes out 
clean (about 50 minutes). 
Remove from the oven and allow to cool for at least 30 minutes in the 
loaf pans. Remove from the pans and transfer to a wire rack to cool 
completely before slicing and serving.
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{gluten-free} blueberry muffins

blueberry muffins - ourschoolathomeblog-wordpress-comit’s the time of year … for fresh blueberries! maybe it’s in the act of picking that makes them so desirable, these little sweet blue globes. but, we emerge from rows of blueberry bushes at our local spot with purple-stained fingers and full-bellies and buckets of sweet, early summer goodness.

while the child in this home only prefers her blueberries ‘just as they are’, I am a dedicated blueberry muffin gal, through and through. (well, and a blueberry buckle gal, a blueberry pancake and a blueberry compote gal … but we’re here for muffins) since we’re also a gluten-free home, learning how to modify recipes has been a good challenge.

however, baking with small ones need not be some grand adventure — we need a go-to recipe that allows us to combine everything in one bowl and return some pretty great results! last winter we started using Pamela’s baking mix for a much-coveted gluten free rendition of a favorite pumpkin loaf and it was fabulous {so much so, we often don’t tell folks it’s GF!}. so when it came time to figure out a good blueberry muffin recipe, back to the baking mix we went.

these muffins are not sweet — which is what was desired — but are full of flavor, are moist and one of the quickest recipes I know for making 12-16 muffins.

:: gluten-free blueberry muffins

blueberry muffins 2 - ourschoolathomeblog-wordpress-com

  • 3 cups Pamela’s baking mix
  • 1/2 cup sugar {I use a vegan cane sugar}
  • 3 eggs
  • 1/2 cup to 3/4 cup water
  • healthy dash of cinnamon
  • 2 tsp. vanilla
  • 1 {healthy} cup blueberries
  • 1 mashed overripe banana (the secret in this recipe!) 

{I bake by ‘feel’ and this recipe is no different — as you’re mixing use your “feel” to use more or less mix, more or less water, add in some applesauce instead of the banana, raspberries along with the blueberries … and enjoy!}

blueberries should be picked over to check for firmness as well as any odd stems still attached. rinse and dry.

preheat oven to 350*F and line your muffin tins with liners (or grease and set the pan aside)

add all (all!) ingredients into one bowl  — have your young helpers assist with the measuring and even cracking the eggs. mix until combined well.

fill the muffin tins about 2/3 to 3/4 filled and bake for about 15-18 minutes — but do watch them for done-ness and adjust your baking time appropriately. remove from oven, let sit in baking pan for a cool on a wire rack to cool until cool enough handle, then cool to room temperature on a wire rack (or eat one warm … yum!).

these muffins freeze very well but we often don’t have the chance for that since they’re usually gone before I get the chance to freeze any {which is a good problem to have!}

this recipe yields about 14-16 muffins — enjoy baking these with your small helpers and sharing one or two of them together!