Fall Apart Zucchini Bread (GF, DF, EG, NF, SF)

I made this with a little buckwheat, and if you are familiar with the stuff, you know that it has somewhat of a strong flavor. My daughter loves this bread and adding buckwheat is a great way to get more nutritious grains in your little one’s diet along with the protein from the garbanzo flour mix.

BUT, if your child does not like that type of “nutty” flavor, you can just use the gluten free flour mix. For extra grains, you can also try adding amaranth flour. I have not been able to find this in our grocery stores yet (these are recommendations from my daughter’s dietitian).

INGREDIENTS:

2 cups GF all-purpose flour (I use a garbanzo, tapioca, sorghum, fava bean mix)

1 cup buckwheat flour

1 tsp salt

1 tsp baking powder

3/4 tsp baking soda

1 TBS cinnamon

1/2 tsp Allspice

3/4 cup avocado oil

3/4 cup honey

1 whole banana (mashed)

1/4 cup ripe avocado

1 TBS vanilla extract

2 cups peeled, grated zucchini

DIRECTIONS:

Mix the first 7 (dry) ingredients together in a large bowl (I used a handheld mixer, which I use for the whole recipe).

In a small bowl, mash the banana, add in the avocado and mash both together. It’ll look something like this:

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Then, in a separate bowl (or just do this whole step in a larger bowl and save on the dishes), add the banana avocado mixture, honey, oil, and vanilla. Beat with a handheld mixer until smooth.

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My betta, Edna is my kitchen buddy. She watches everything I do. 🙂

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Now, add the liquid mixture to the flour mixture and beat together for a good minute or so, until it is well blended and smooth. Gluten-free flour mixtures need more mixing than wheat flour, or they just will not turn out fluffy and moist.

Add in the zucchini and mix until blended. Now let the batter set for at least half an hour before baking. Preheat your oven to 325 F.

Grease a loaf pan (9 x 5 or 8 x 4) with canola oil, then pour the mixture into the pan.

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Bake for about 40-45 minutes. I baked mine for 42 minutes and it came out perfect, but ovens vary, so just watch for the crust to be nice and brown (the toothpick test does not work for gluten free baking… the inside will be a little wet until it sets out for a few minutes).

Let the loaf sit in the pan for at least 15 minutes before transferring to a cookie sheet or cutting board to let cool.

(I forgot to snap a picture before I began slicing and then froze this loaf, so here it is after storing! What can I say? I’m a busy mom!)

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To store: I wrap the whole loaf in freezer paper, put it into a ziploc bag, and put it in the freezer. When I give some to my daughter, I simply pull it out, cut off a slice with a serrated knife, wrap it in a paper towel and microwave it for about 30 seconds.

If you enjoy this recipe, please leave me some feedback; I’d love to hear about it! Thanks!

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