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Soaked Gluten Free Zucchini Bread



The zucchini is just getting started in our garden.  That means it’s time for zucchini bread!  Yum.

I decided to do a little experimenting this year and on top of a gluten free version make it also a soaked version.  It turned out really well.  You still get the sweet, cinnamon zucchini bread flavor.  But it’s much easier on your tummy.

Fresh out of the oven, topped with better…it doesn’t get much better.  I suppose I could have added some mini chocolate chips.  Maybe next time.

I prepared most of the ingredients last night.  Then it only took minutes to get it into the oven this morning before I got in the shower.  And when it was time for breakfast I had warm, sweet safe to eat zucchini bread.  A great way to start my day with plenty of carbohydrates and enough grains to keep my metabolism soaring.


Do you like zucchini bread?  What else do you make with zucchini?


Soaked Gluten Free Zucchini Bread
makes one 9″ loaf and one 4″ loaf

1/2 cup white rice flour
1/2 cup tapioca flour
1/2 cup amaranth flour
1/3 cup butter or coconut oil, melted
1/3 cup soaking liquid (yogurt, kefir, buttermilk, sour milk or warm water + 1 Tbsp. lemon juice or vinegar)

2 eggs, separated
1/2 tsp. cream of tartar (optional – it helps the egg whites get stiff)
1 cup organic cane sugar, sucanat or coconut sugar
1 cup grated zucchini
1 tsp. organic vanilla
1 tsp. baking soda
1 tsp. sea salt
1 tsp. cinnamon

chopped nuts, chocolate chips, dried fruit (optional)

Directions:

Mix the flours, fat and soaking liquid.  Cover and let sit 7-24 hours.

Heat oven to 350 degrees F.  Grease a 9″ and a 4″ loaf pan.

Beat egg whites and cream of tartar until stiff peaks form.  Set aside.

Add the remaining ingredients (except nuts/chips/fruit) to the soaked flour.  Mix (with hand mixer, stand mixer or food processor) until well combined and lumps are removed (about 2 minutes).  Fold in egg whites.  Stir in nuts/chips/fruit.

Pour the batter into the prepared pans.  Bake until golden and toothpick inserted in center comes out clean.  4″ loaves take about 45 minutes.  9″ loaves take 55-60 minutes.

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4 comments

  1. Wendy says:

    I was looking for a website with lots of soaked flour recipes and yours is right on! I substituted 4 mashed bananas for the zucchini and only put 1/3 cup of coconut sugar and 1 T stevia. I also added 3 T of ground chia seeds and 1/2 c sprouted sunflower seeds for added fiber. Absolutely scrumptious! You can’t even tell it’s gluten free! My kids (sometimes picky) loved it too! Thank you so much for the recipe!

  2. Wendy says:

    I was looking for a website with lots of soaked flour recipes and yours is right on! I substituted 4 mashed bananas for the zucchini and only put 1/3 cup of coconut sugar and 1 T stevia. I also added 3 T of ground chia seeds and 1/2 c sprouted sunflower seeds for added fiber. Absolutely scrumptious! You can’t even tell it’s gluten free! My kids (sometimes picky) loved it too! Thank you so much for the recipe!

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