Gluten Free Blueberry Zucchini Bread
Equipment
Ingredients
Dry Ingredients
- 1 1/2 cup gluten-free flour I used King Arthur Measure for Measure
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp Penzey's Baking Spice or cinnamon
- 1 cup shredded and squeezed zucchini
- 1 cup blueberries tossed in 1 tbsp corn starch
Wet Ingredients
- 2 eggs
- 1 tsp. lemon extract or vanilla
- 1/3 c brown sugar
- 1/2 c white sugar
- 1/4 c oil
- 1/4 c applesauce
- 1 tbsp lemon zest optional
Instructions
- Shred zucchini in a food processor or with a box grater. Transfer zucchini to a bowl lined with cheesecloth or a towel. Gather fabric around zucchini and squeeze out excess water. Return to bowl and allow to dry further.
- In a large bowl, mix together flour, salt, baking soda and powder, and spices. Add shredded zucchini and toss to coat. Then set aside.
- In a small bowl combine egg, lemon (or vanilla) extract, sugars, oil and applesauce. If using dried lemon zest, add to wet ingredients and allow to rehydrate for 10-15 minutes.
- Next, coat blueberries in one tablespoon of cornstarch to prevent them from sinking as they bake. The cornstarch also acts as a drying and binding agent to counteract some of the moisture released by the blueberries as it bakes.
- Add the wet ingredients to the dry ingredients, and stir to combine.
- Gently fold blueberries into the batter.
- Allow batter to rest for 30 minutes. This helps the flour to fully absorb the moisture and fat. Don't skip this step. It will allow for a better and more uniform rise to your bread. While the batter is resting, preheat your oven to 350 degrees.
- Grease a 9x5 pan and gently transfer the batter to the loaf pan.
- Bake at 350 for 50-60 minutes. (I usually check it 30 minutes and rotate the pan 180 degrees.) Remove from the oven to cool, in pan, for 15 minutes, on its side. Then, remove loaf from pan to cool completely for 2-3 hours. (Or overnight.)
Tried this recipe?Let us know how it was!
