GF Zucchini Bread

Since we have an abundance of zucchini coming from our garden, Chuck searched for a good recipe for zucchini bread and found this.  Because of it, he has discovered the wonderful thing that is xanthan gum.  It makes GF baked goods much more like the original.  It is $13 for an 8 ounce bag at out co-op, but that will last a very long time, but we expect to use it a lot, now that we know about it.   Win all around.

This has been modified from the website to reflect wheat he actually does, since I don’t like raisins in things and he likes cardamom in everything that usually calls for cinnamon.
  • 1 cup Turbinado Sugar
  • 2 large Eggs
  • 1/2 cup Applesauce
  • 1 tsp Vanillia Extract
  • 2 cups GF All Purpose Baking Flour
  • 2-1/2 tsp Baking Powder
  • 1 tsp ground Cinnamon
  • 1-1/2 tsp Xanthan Gum
  • 3/4 tsp Salt
  • 1-1/2 tsp ground cardamom
  • 2 cups finely grated zucchini
  • 1/2 cup chopped Pecans or Walnuts
  • 1/3 cup Vegetable Oil


Heat oven to 350º. Grease two 8 x 4-inch nonstick pans. (For smaller loaves, use three or four 5 x 3-inch nonstick loaf pans.

In large bowl, cream oil, sugar, eggs, applesauce, and vanilla together with electric mixer until very smooth. Add flour, baking powder, cinnamon, xanthan gum, salt, and cardamom. Mix thoroughly on medium speed until thoroughly combined. Quickly (but gently) stir in zucchini and nuts. Batter will be somewhat thick. Turn batter into prepared pans.

Bake 8 x 4-inch loaves for 60-65 minutes; 5 x 3-inch pans for 45 minutes. Place foil over bread during final 20 minutes of baking to reduce over-browning. Cool in pan for 10 minutes, then turn out onto wire rack. Cool thoroughly before slicing.  Makes 12 slices.

Or 16-18 muffins.