Gluten Free Zucchini Bread

I adapted this recipe from BH&G’s Zucchini Bread Recipe using gluten free flours and different amounts on the spices. The top two pictures below were created using rice flour, and the bottom two were created using quinoa. The color and texture seems moister with the quinoa flour. My family preferred the rice because the taste wasn’t much different than wheat flour, but I feel it leaves a slightly grainy texture afterward. The quinoa is definitely a stronger flavor, but I prefer it due to its moisture content and no grainy after taste. I would use quinoa in many more recipes if it were more cost effective. I personally prefer it to rice.

Organic Gluten Free Zucchini Bread

1 ½ C. Organic Rice Flour or Organic Quinoa Flour (I mill my own for both of these)

1 ½ t. Organic Cinnamon

½ t. Aluminum Free Baking Soda

½ t. Sea Salt

¼ t. Aluminum Free Baking Powder

½ t. Organic Nutmeg

1 Range Free Egg, Beaten

1 C. Organic Sucanat (Sucanat can be used in place of white sugar or brown sugar in recipes. I blend it then use the “powder”. It mixes/dissolves much easier that way. It has more of a molasses flavor.)

1 C. Finely Shredded Organic Zucchini

¼ C. Organic Olive Oil

½ C. Raw Walnuts

Grease an 8x4x2 baking dish and set aside. In a medium bowl combine all dry ingredients except the sugar. Make a well in the middle of the flour mixture. In another medium bowl combine remaining ingredients, minus the nuts. Add all at once to flour mixture. Stir just until moistened, fold in nuts and pour into pan. Bake at 350° for 40 minutes, or until knife inserted comes out clean.

The bread cuts better if you let it sit a few hours and cools completely first. But it is so yummy hot out of the oven smothered with butter. Happy Baking!