Gluten Free Zucchini Gingerbread Recipes

GLUTEN-FREE ZUCCHINI BREAD

Gluten-Free Zucchini Bread image

Tender and perfectly sweet, this gluten-free zucchini bread is easy to make and a great way to sneak veggies in.

Provided by Chrystal

Time 50m

Number Of Ingredients 11

Ingredients

3 large eggs, room temperature
1/3 cup white sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil (or oil of choice)
1 teaspoon gluten-free vanilla extract
2 cups gluten-free flour blend (I use Bob's Red Mill 1-to-1 or Ryze Gluten Free Flour)
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1 medium shredded zucchini (about 2 cups), gently pressed between paper towels
Optional: 1 cup gluten-free, dairy-free chocolate chips

Steps:

Preheat the oven to 350°F; lightly grease four mini loaf pans, or one 8 1/2" x 4 1/2" metal loaf pan; set aside.
In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
Add the flour, salt, baking soda, baking powder, and mix until well combined.
Stir in the zucchini and chocolate chips (optional).
Pour the batter into the prepared mini loaf pans, or larger loaf pan.
For mini loafs, bake for 30-35 minutes or until the center is set. For the larger loaf pan, bake for 45-50 minutes, or until the center sets.
Remove the bread from the oven, and let it cool for 10 minutes in the pan. Finish cooling on a wire rack.
Once cooled, slice and serve.
Store leftovers in an airtight container at room temperature for up to 4 days.

Nutrition Facts : Calories 242 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 272 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

ZUCCHINI GINGERBREAD

Zucchini Gingerbread image

A moist spicy zucchini bread perfect for the transition from summer to fall.

Provided by Sarah-May

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h25m

Yield 24

Number Of Ingredients 15

Ingredients

cooking spray
1 cup brown sugar
¼ cup molasses
¼ cup vegetable oil
¾ cup vanilla yogurt
3 eggs
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 ½ cups shredded zucchini
3 cups all-purpose flour

Steps:

Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray.
In a large bowl, mix together the brown sugar, molasses, vegetable oil, vanilla yogurt, and eggs until thoroughly combined. Stir in the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in the shredded zucchini, and stir in the flour. Pour the batter into the prepared loaf pans.
Bake in the preheated oven until the loaves are browned and springy to the touch, 50 to 60 minutes. A toothpick inserted into the center of a loaf should come out clean. Allow to cool in pans for about 10 minutes before removing to finish cooling on racks.

Nutrition Facts : Calories 140.6 calories, Carbohydrate 25.3 g, Cholesterol 23.6 mg, Fat 3.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 130.4 mg, Sugar 12.2 g

GLUTEN FREE ZUCCHINI GINGERBREAD

Gluten Free Zucchini Gingerbread image

A very moist and delicious gingerbread for those on a gluten free diet. So good you'd never know it was gluten free though, even the neighborhood kids ask me to make it!

Provided by Chrisbee

Categories Dessert

Time 37m

Yield 9-12 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 227.8, Fat 13.3, SaturatedFat 1.9, Cholesterol 47, Sodium 237.9, Carbohydrate 26.3, Fiber 0.3, Sugar 23.2, Protein 1.7

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