Saturday, May 31, 2014

Gluten-Free Blueberry Zucchini Bread



Does anyone else eat the little hard bits out of the brown sugar jar? Even if you don't, please tell me that you do. I absolutely cannot resist them. Today I got one the size of a walnut. It seriously made my day. Why does brown sugar taste SO good?! I like brown sugar so much that I find reasons to put it on/in everything, including zucchini bread. The cinnamon-brown sugar topping is what really makes this bread special. I actually caught my toddlers only eating the crust and then asking for another piece.

Once I made them eat the rest, they realized that the bread is really good too. If your kids are like mine and won't eat zucchini or blueberries (I know...my almost 2 year old is totally weird and won't touch a blueberry), then this is the way to get them into your kids. Mine were begging for seconds and thirds. 



Some of you may have noticed this recipe before. Yes, I am bringing this one back from the archives, but with modifications.  You can use unsweetened applesauce for half of the oil to cut down on the fat. You can also substitute whole wheat flour for some of the all-purpose flour. You can reduce the sugar to 2 cups or even less, depending on how sweet you like your zucchini bread. You can use a variety of berries (raspberries are one of my favorites). AND... you can even make this recipe gluten-free by following the recipe below.

Gluten-Free Blueberry Zucchini Bread
Servings: 2 loaves

Bread:
3 cups gluten-free flour blend, such as Cup4Cup*
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 tbsp. cinnamon
3 large eggs, at room temperature
1 cup canola or vegetable oil
1 tbsp. vanilla extract
1/3 cup plain Greek yogurt
2 cups granulated sugar
2 cups shredded zucchini 
1 pint fresh blueberries
Butter for greasing the pan

Topping:
1/4 cup light brown sugar, packed
1/4 tsp. cinnamon

(*Note: Cup-4-Cup includes xanthan gum. Additional xanthan gum is not necessary.)

Preheat the oven to 350°(325° for a dark pan). Butter and flour two loaf pans. Set aside. In a medium bowl, whisk together the 3 cups of flour, salt, baking powder, baking soda, and cinnamon. Set aside.

In an electric mixing bowl fitted with a paddle attachment, beat the eggs, oil, vanilla,  yogurt, and sugar together on medium speed until well blended. Add the zucchini and mix on low until incorporated. Slowly mix in the dry ingredients on low just until combined. Gently fold in the blueberries using a spatula. Pour the batter into the prepared loaf pans.

To prepare the crumb topping, in a small bowl, whisk together the brown sugar and cinnamon. Sprinkle the topping evenly over the two loaves. Bake for 65-75 minutes or until a toothpick inserted into the center comes out clean. Let the loaves cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

Source: adapted from All Recipes

Disclosure: Some of the links in the post above are "affiliate links." I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Regardless, I only recommend products that I use personally.

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