Delicious Gluten-Free Zucchini Gingerbread Recipe
Welcome to my kitchen, where I’m excited to share with you my gluten-free zucchini gingerbread recipe. This warm and spicy loaf will fill your home with the aroma of cinnamon and ginger while the zucchini adds a moist deliciousness.
I’ve always loved making bread, but since I decided to make a shift in my lifestyle to incorporate more organic and whole foods, creating recipes that support my beliefs have become my primary focus. I’ve researched ingredients and techniques that are gentle on the body and easy on the budget.
This gingerbread recipe is made with gluten-free flour blend — one that creates a light texture without compromising flavor. It’s perfect for those who are gluten intolerant or looking for a healthier snack option.
In this recipe, I use simple ingredients like eggs, molasses, brown sugar, grated zucchini, and a blend of spices for a heavenly taste. Plus, it is dairy-free too! And don’t worry if you’re new to gluten-free baking, because this recipe is so easy to follow that even beginners can get perfect results every time!
So, gather your equipment and ingredients in your kitchen and let’s start baking this healthy zucchini gingerbread together!
Why You’ll Love This Recipe
Are you tired of gluten-free recipes that taste like cardboard? Do you want to indulge in a sweet treat without the guilt or uncomfortable side effects? Look no further than this Gluten-Free Zucchini Gingerbread Recipe!
This recipe is guaranteed to satisfy your cravings while also being healthy and diet-friendly. Using a blend of sorghum flour, coconut flour, and xanthan gum, this bread recipe yields a perfectly moist texture with a delightful balance of ginger and cinnamon flavors, making it the perfect choice for breakfast, snack or dessert.
Not only is this recipe gluten-free, but it’s also dairy-free and vegan-friendly. It is lower in calories compared to traditional zucchini bread because we use coconut sugar instead of refined white sugar. The addition of grated zucchini provides an extra serving of vegetables that you can barely taste! Plus, it is incredibly easy to make.
Even if you don’t follow a restricted diet or lifestyle, you will still fall in love with this delicious loaf of bread. It’s suitable for any palate or preference, so nobody has to miss out on the sweet aroma from the oven that will fill your kitchen as you bake this gluten-free wonder.
In summary, this Zucchini Gingerbread Recipe offers something for everyone- flavor, texture, health benefits- without sacrificing anything you’d expect from a baked good. So why not give it a try? Your taste buds (and your body) will thank you!
Ingredient List
Here are the gluten-free ingredients you will need to make this delicious Zucchini Gingerbread Recipe:
Dry ingredients:
- 2 cups of gluten-free flour blend (1 cup sorghum flour, 1/3 cup each of tapioca starch, cornstarch and coconut flour)
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground ginger
- 1/4 teaspoon of xanthan gum (optional)
- 1/4 teaspoon of salt
Wet ingredients:
- 2 large eggs, at room temperature
- 3/4 cup of coconut sugar
- 1/2 cup of melted coconut oil or vegetable oil
- 2 tablespoons of unsulphured molasses
- 1 teaspoon of pure vanilla extract
- 2 cups shredded zucchini
Note: Measure the shredded zucchini after squeezing out the excess moisture.
Optional add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or chocolate chips
Make sure all your ingredients are at room temperature before starting. Get them ready for when you start preparing the recipe.
The Recipe How-To
Here comes the exciting part! In this section, I’ll share with you how to make this incredible Gluten-Free Zucchini Gingerbread Recipe step-by-step. Get ready to put your apron on and start baking!
Ingredients:
- Dry ingredients:
- 1 1/4 cups gluten-free flour blend
- 1/4 cup coconut flour
- 1 tsp xanthan gum
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
-
2 tsp ground cinnamon
-
Wet ingredients:
- 2 large eggs
- 1/2 cup melted coconut oil
- 3/4 cup coconut sugar
- 2 tbsp molasses
-
1 tsp vanilla extract
-
Other ingredients:
- 1 cup grated zucchini, squeeze out excess moisture
Instructions:
Step One: Preheat oven and prep the pan
Preheat the oven to [375°F (190°C)]. Grease a loaf pan with butter or line it with parchment paper.
Step Two: Mix Dry Ingredients
In a mixing bowl, whisk together the gluten-free flour blend, coconut flour, xanthan gum, baking powder and soda, salt, ginger, and cinnamon. Make sure there are no lumps.
Step Three: Mix Wet Ingredients
In another bowl whisk together the eggs, melted coconut oil, coconut sugar, molasses, and vanilla extract until smooth.
Step Four: Combine Wet And Dry Ingredients.
Add the wet mixture into the dry mixture in increments until the batter is smooth. Fold in grated zucchini.
Step Five: Bake The Bread.
Pour the batter into prepared pan and bake for approximately [50-60 minutes] or until the top of the gingerbread is firm to the touch and a toothpick inserted comes out clean. Remove from the oven and allow to cool in the pan for [10 minutes] before transferring it to a wire rack to cool completely.
Tips:
- Don’t overmix your batter. It can cause your loaf to be dry or tough.
- If you have extra zucchini, freeze it for another recipe.
- To prevent dryness, don’t leave the bread in the oven longer than necessary.
Now that you have all the instructions down pat, go ahead and try this recipe out! You won’t regret it, I promise.
Substitutions and Variations
If you’re looking to switch up the flavors or ingredients in this gluten-free zucchini gingerbread, there are plenty of substitutions and variations that you can make. Here are a few ideas to get you started:
– Flour: Instead of the sorghum flour and xanthan gum, you can use a different gluten-free flour blend of your choice. Just ensure that it contains a binder like xanthan gum or chia seeds to help with texture.
– Sugar: You can use any type of granulated sugar or sweetener that you prefer. Coconut sugar, brown sugar or maple syrup work well as alternatives.
– Eggs: If you’re vegan or allergic to eggs, you can use a flax egg substitute made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg.
– Oil: Feel free to use your preferred oil of choice, such as melted coconut oil or canola oil.
– Zucchini: Any type of grated zucchini will work equally well in this recipe – just make sure to press out excess water before using.
– Spices: You can vary the spices used in this recipe by adjusting the amount of cinnamon, ginger, nutmeg or cloves to your taste preference.
– Add-ins: Add some chocolate chips for a tasty twist or try adding chopped nuts or dried fruit for extra texture and flavor.
– Loaf pan size: Use an 8×4 inch loaf pan if you want a taller zucchini bread loaf. Use a 9×5 inch loaf pan if you want your bread loaf to be slightly shorter and wider.
Remember that while substitutions and variations may alter the final taste and texture of the recipe, have fun experimenting with it until you find what works best for your taste buds.
Serving and Pairing
Now that you’ve made this delicious gluten-free zucchini gingerbread, it’s time to savor every warm, heavenly bite. This bread is perfect as a sweet treat for breakfast, lunch or dessert any time of the day.
The gingerbread pairs beautifully with a cup of hot coffee or tea. I especially love serving this bread with a strong cup of chai or masala tea, as the earthy and warm spices in the gingerbread blend seamlessly with the rich, aromatic flavors of the tea.
You can also top the bread with whipped cream, vanilla ice cream or maple syrup for extra sweetness and creaminess. Trust me, you won’t be able to stop at just one slice!
Another way to serve this bread is by pairing it with fresh fruit like sliced bananas, strawberries or blueberries. The acidity of the fruit complements the sweet, spicy flavor profile of the bread – making it a perfect summer treat.
If you’re feeling adventurous, try using a slice of this gingerbread in place of toast for your next avocado toast creation. The savory creaminess of mashed avocado pairs perfectly with the warm spices and sweetness of the gingerbread.
No matter how you choose to serve and pair this zucchini gingerbread, I guarantee that it will become a household favorite in no time!
Make-Ahead, Storing and Reheating
One of the best things about this gluten-free zucchini gingerbread recipe is that it can be made ahead of time, stored and reheated later. The bread is incredibly moist and delicious for days after its initial bake.
To make ahead, simply follow the recipe’s instructions as usual, leaving the bread to cool completely before storing it in a sealed container or wrapping it tightly in plastic wrap. It can be kept at room temperature for up to 3 days, or in the refrigerator for up to a week.
When you’re ready to enjoy it again, you have a few options. To reheat leftovers, simply slice off a piece and microwave it on high for about 10-15 seconds per slice. Alternatively, you can pop a slice into the toaster and toast it until warm and crispy.
If you prefer to freeze some of the bread for later, cut the cooled loaf into slices and place them into an airtight container or freezer bag. This will ensure that they don’t stick together and are easy to separate when needed. The slices will last in the freezer for up to 3 months.
Overall, this recipe is perfect for meal prepping, making snacks ahead of time, or just enjoying tasty gluten-free gingerbread throughout the week without having to worry about any mealtime preparations.
Tips for Perfect Results
Achieving perfection in your Gluten Free Zucchini Gingerbread recipe may require some effort, knowledge, and tips. As a nutritionist cum food blogger, allow me to share with you my personal tips for impeccable results in this recipe.
1. Play around with flour blends: Gluten-free baking requires attention to flour blends. Try different flour combinations like brown rice flour, sorghum flour, and oat flour. As a rule of thumb, use xanthan gum or psyllium husk to bind the flours together as gluten would.
2. Use ripe zucchinis: Overripe zucchinis may have too much water and not enough taste while underripe ones may be too firm and fibrous. Choose medium-sized ripe zucchinis for this recipe.
3. Squeeze excess water: Before adding shredded zucchinis to the wet ingredients, gently squeeze out excess water using a cheesecloth or paper towel. Excess moisture may lead to soggy gingerbread.
4. Preheat to the perfect temperature: Always ensure your oven is preheated correctly before placing the bread mix into your oven.
5. Use quality baking powder and baking soda: To ensure your gingerbread rises well and has enough bubbles, use fresh leavening agents that haven’t expired.
6. Adjust spices according to taste: I highly recommend experimenting with the ginger and cinnamon measurements until you find the balance that works best for you.
7. Be gentle with mixing: Gluten-free batters are significantly more fragile than wheat flour batter; hence they need a gentle hand when mixing.
8. Let it rest: Allow this bread to cool completely before slicing and serving to retain moisture levels and prevent crumbling.
By incorporating these tips into your gluten-free zucchini bread routine, you can impress friends and family with a perfectly moist and flavorful loaf of bread every time!
Bottom Line
So, whether you’re a gluten-free, dairy-free, or an organic-diet follower, this Gluten-Free Zucchini Gingerbread Recipe is perfect for you. It’s packed with nutrients and flavors that are sure to tantalize your taste buds. It offers a variety of nutritional benefits and provides the perfect balance of moistness and sweetness that makes it an excellent substitute for traditional zucchini bread.
Not only is this recipe easy to make, but it also allows you plenty of variations to experiment with. You can add in your favorite nuts or shredded coconut to enhance the flavor, or use your favorite zucchini bread recipe and swap out the flour with a gluten-free variety to make it even more delightful.
In conclusion, once you’ve tried this gluten-free Zucchini Gingerbread Recipe, you’ll feel confident enough to explore various substitutes and variations that suit your own taste preferences. Trust me, your friends and family will be pleasantly surprised by how delicious these muffins taste even though they are healthy. So go ahead and whip up a batch today – I guarantee it will be a hit!
Gluten Free Zucchini Gingerbread Recipe
Ingredients
- 1 1/2 cups zucchini, shredded
- 1/2 cup vegetable oil
- 2/3 cup brown sugar
- 1/3 cup molasses
- 2 eggs
- 2 teaspoons vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup gluten-free flour
- 1/2 cup sorghum flour
- 1/2 teaspoon xanthan gum
Instructions
- Preheat oven to 350°F.
- Grease and flour an 8" x 8" glass baking pan.
- Shred zucchini and squeeze out excess moisture.
- Use a mixer to beat the eggs and add the sugar, molasses, oil and vanilla.
- Sift together the dry ingredients.
- Slowly pour flour mixture into wet ingredients and mix until well blended.
- Mix in the zucchini by hand.
- Bake at 350F degrees for 27 minutes. Let cool.
- Can be served with a sprinkling of confectioner's sugar or sweetened whipped cream.
Add Your Own Notes
Nutrition
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