I have always been a huge fan of Zucchini Bread. So, we decided to make it gluten free for christmas. We love our Gluten Free Cranberry Zucchini Bread. It browned beautifully and the crust was delicious.
My original zucchini bread was sans the cranberry, but I cannot tell you how amazing that little dried fruit was in the middle of all that wonderful zucchini. I can say that when it was suggested that we make it gluten free, I was not sure it would work. Zucchini bread is always a moist batter, and just didnt know if it would be too moist to cook correctly.
I was very very wrong. A good thing for the cooking team to see. And it gives me the courage to keep going and making our favorites all gluten free with our wonderful Gluten Free Flour Blend. I think we will be working on biscotti next!
Warm Cinnamon Spice, lovely fresh zucchini and alot of love! Our Gluten Free Zucchini Bread blew our biggest skeptic (me) away! YUMMY.
- 2 Tbsp Water
- 1 1/4 cups Divinely Gluten Free - Gluten Free Flour Blend
- 1 cup Sugar
- 2 tsp Cinnamon
- 3/4 tsp Salt
- 1/2 tsp baking soda
- 1/4 tsp Baking Powder
- 2 large Eggs
- 3/4 cup Shredded Zucchini
- 1/2 cup Cooking oil
- 1/2 tbsp Vanilla
- 1/2 cup Chopped, Dried Cranberry
Preheat oven to 350 degrees. Grease and flour an 8x4 inch loaf pan
In a Medium sized bowl, combine dry ingredients: Gluten free Flour Blend, sugar, cinnamon, salt, baking soda, baking powder
In a larger bowl, combine eggs and water and beat together. Add zucchini, oil, vanilla and combine.
Add Dry ingredients and stir until well blended. Fold in the cranberry and pour into the greased and floured 8x4 inch loaf pan.
Bake in a 350 degree oven for 60-70 minutes or so. Bread is done when a toothpick inserted in the middle comes out clean.
Cool for 10 minutes and then turn out onto a wire rack for full cooling.