zucchini bread: 31 of 52

so, i’m still learning how to bake gluten-free. cooking, its pretty easy, we’ve figured out most of the tricks with label reading and substitutions. but, for baking it is a whole other story.

the other day i picked up gluten free cooking for dummies at the library. don’t get me wrong, pinterest and internet research have been good, helpful, and yielded some tasty results, but i was feeling like i’d really rather gather some recipes from a more “professional” (i’m not sure if that’s really the word i’m looking for?) source. i know people mean well when they post on their blogs (of course they do!), but sometimes the recipes are just lacking flavor, or not quite as developed, or maybe are too complicated, or as i see most often just trying for something “quick” but not necessarily mindful or healthy. with all of those factors in mind, along with my laundry list of allergies, and in an effort to save ourselves from wasting more time and money experimenting, we decided to looking into other areas of expertise on gluten-free baking.

and, my first recipe from the book (which i made yesterday), was a huge success. being successful without being overly complicated while still packing in flavor and being somewhat healthy for a dessert, we’re calling that a winning combination for our home!

so, taken from the source, here you go:

zucchini bread

2 eggs

1 c. sugar

1 c. grated unpeeled zucchini, squeezed dry

½ c. corn oil

1 ½ t. vanilla

1 T. mayonnaise

1 ½ t. cinnamon

1 ½ c. gf flour mixture (the author has her own, but i used

¼ t. salt

1 t. baking soda

1 t. baking powder

½ c. chopped walnuts (i used chocolate chips instead!)

  1. Preheat the oven to 325 degrees. Spray an 8×4 inch baking pan with cooking spray.
  2. In a medium mixing bowl, use the mixer to whip together the eggs, sugar, zucchini, oil, vanilla, and mayonnaise. Beat for 3 minutes.
  3. In a small bowl, whisk together the cinnamon, flour mixture, salt, baking soda, and baking powder.
  4. Whisk the dry ingredients into the egg mixture, and then stir in the walnuts until everything is blended.
  5. Pour the batter into the prepared pan.
  6. Bake the batter at 325 degrees for 55 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the hot loaf set in the pan for 5 minutes, and then remove the bread and let cool on a wire rack.

overall, this was a yummy snack/dessert that we indulged in last night after dinner. so glad to finally feel like we might actually get a handle on the baking aspect of changing things around here. next up, i’m buying ingredients to make pizza dough. we’ve both been craving pizza, and the recipe for it seemed just as simple. i’ll let you know how it turns out!


matt & rachel



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  1. Hi there – just catching up on your blog. U guys sure do a lot of eating! Foodies I guess. Been looking at all the things u have done in IL. One of my good friends lives on Geneva so if u want a tour she’s a great source and also is a bit if a history buff (mostly southern-she’s from So Carolina). Sounds like your enjoying Chicago and hopefully you’re on the path for the proper treatments for your thyroid. My sister has thyroid issues and it took months to figure out the right combo n dosage for meds. Prayers your way…..

    • Hi Kathy,
      Thanks for reading! We do enjoy food and cooking…it is a huge hobby for us both. Chicago has had its ups and downs, but we’ve settled in well it seems. Yes, still trying to figure out right dosages and that comes with lots of bloodwork. Thanks for praying, hope all is well for you in Houston!

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