Delicious gluten-free zucchini bread.
A Bread Even Gluten-Eaters Will Love
Sharing a favorite summer recipe here on Gluten-Free Goddess-- a cinnamon laced tea bread made with garden fresh zucchini. You'll love it. And so will everyone else.
GFG Tips on gluten-free bread baking:Make sure your batter isn't cold when you put it into the oven. If you keep your flours in the fridge, for instance, this will cool down your batter quite a bit.
If you find your batter is cooler than room temperature, allow the batter to rest in the pan near the pre-heating stove and let it come to room temperature before you place the bread pan in the oven to bake (I also do this with cakes sometimes).
The first time I tried making gluten-free zucchini bread I did not press the moisture out of the shredded zucchini and my loaf was a tad gummy in the middle from too much moisture. So pat those zucchini strands dry, Campers.
If you find your tea breads and cakes turning out gummy, or falling after baking, you may want to take your oven's temperature- some ovens never quite reach the proper temperature. You can combat this by baking longer, or upping the temp a bit. If the oven temp is not the issue, then start adding a tablespoon or two less liquid to your batters (you may live in a humid climate and your flours may be absorbing moisture; too much moisture can make for a gummy product). Browse oven thermometers here at Amazon.
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