Sometimes when my mother-in-law comes over to babysit my son, Leo, she will bring us a loaf of her homemade gluten-free zucchini bread. It’s loaded with nuts and raisins and has a strong cinnamon flavor. We all enjoy eating her bread, especially Leo. He fills his mouth till his big cheeks are stretched to their maximum like a hungry chipmunk.
I made a few changes to my mother-in-law’s recipe. Her recipe contains brown sugar (2/3 cup packed brown sugar for a 9 X 5 inch loaf). If you prefer little to no sugar in your diet and still want that sweet taste, be sure to bookmark this recipe. By using my homemade oat flour based all-purpose gluten-free flour and xanthum gum, this mini zucchini walnut loaf turned out golden on the outside and moist on the inside with walnuts and cranberries in every bite. After giving Leo a few pieces of this loaf to try, he did his hungry chipmunk impersonation again.
I love using zucchini in baked goods. Because gluten-free breads tend to be dry, mixing some grated zucchini into the gluten-free dough is a great way to make the baked bread moist. It’s also a great way to add healthy vegetables to your diet. Although the zucchini flavor is subtle, it does lend a pleasant flavor that just isn’t there with other ingredients.
I also mixed in some finely chopped walnuts and dried cranberries like my mother-in-law’s recipe. For added taste texture and nutrition I sprinkled a generous amount of “toddler safe sized” chopped walnuts on top of the zucchini bread.
This hearty baked zucchini walnut loaf is full of nutrients such as vitamins, omega-3 DHA, and essential minerals in every slice. Cut a slice for breakfast or a mid-afternoon snack with a cup of strong coffee; it will make your day instantly better!
- 2-¼ cup (325 g) all-purpose gluten free flour (see notes)
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon powder
- ⅛ tsp salt
- ¼ tsp pure stevia powder
- ¼ cup chopped cranberry
- ¾ cup chopped walnuts
- 2 large eggs, room temperature
- ¾ cup Silk Original soymilk
- ¼ cup canola oil
- 2 tsp xanthum gum or guar gum
- 1 cup grated zucchini squash
- 2 tsp apple cider vinegar
- In a mixing bowl, mix together all wet ingredients and let it stand at room temperature for 5 minutes. This step will make the xanthum gum expand.
- Preheat oven at 350 °F. Lightly spray two loaf pans with oil.
- In another mixing bowl, whisk together all dry ingredients except the walnuts and dried cranberries. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula until just combined. Gently mix in ½ cup chopped walnut and all dried cranberries. The bread dough should be very sticky at this point.
- Scoop the bread dough into the prepared loaf pans. Press down the dough with greased palm and then tap the loaf pan on the counter gently to ensure there are no gaps and air pockets in the batter. Sprinkle the rest of the walnuts on top of the filled loaf pan. Do not fill the loaf pan more than ⅔ of its volume; the baking process will make the dough expand.
- Keep the loaf pan on the middle rack in the oven, while the oven is preheated to 350 °F. Bake for 50 minutes after the oven reaches 350 °F.
- Allow the bread to cool in the pan for 3 minutes, or until it can be removed from the pan easily. Cool completely on a wire cooling rack before slicing.
8 oz oat flour
8 oz Maseca Corn Masa Mix
8 oz sweet rice flour
8 oz white rice flour
4 oz cornstarch
4 oz potato starch
Mix all flour well in a container or a gallon zip-lock bag. Store in freezer.