Cold weather and warm and savory dishes go hand in hand. This weekend, that “warm and savory” delight was gluten free zucchini bread (which might have become zucchini cake when I smeared a little cream cheese icing on it!)
This zucchini bread has a twist: apple sauce. A secret ingredient that adds a little sweetness and a little extra moisture! As with any recipe you’ll find on Sprout and Rosebud, the most important ingredient is you! So have fun with the recipe. Make it your own and enjoy!
Gluten Free Zucchini Bread
- 1.5 cups gluten free flour of your choice
- 1 medium-sized, raw zucchini, grated
- 1/2 cup unsweetened applesauce
- 1/4 cup butter or Earth Balance Buttery Spread
- 1/4 cup molasses (or brown sugar)
- 2 Tbl ground flax seeds
- 3 eggs
- 1.5 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- crushed pineapple you won't need the applesauce if you add pineapple
- baby carrots cut the applesauce in half with this one
Mix all ingredients EXCEPT gluten free flour until fully blended.
Add the gluten free flour and blend only until wet. (If you over blend, the batter will become gummy.)
Bake at 350F for 30-35 minutes.
You want the edges to be a little brown, but if you insert a fork, it shouldn't come out totally clean. Gluten Free goodies tend to get react differently than traditional. If you wait until the cake is so baked that the fork does come out clean, it'll be too dry once it cools.
Enjoy as is, or add an icing of your choice!
We love hearing how you adapt these recipes to make them your own! Tell us about it in the comments below or tag us (@sproutandrosebud) in your next Zucchini Bread Bake on social media!