Gluten Free Zucchini Citrus Bread

gluten free zucchini citrus bread recipe - Rune Haus Recipes

Even as a nutritionist student, (or maybe because I’m a nutritionist student) there are some weeks I can hardly find time to be at home, nevermind time to meal prep.  Despite my best efforts, I can’t tell you how many times I’ve opened the refrigerator, with an expectant empty stomach, to be greeted with the sad sight of unused and wilting produce.  

This zucchini bread is the never-fail solution to both my immediate hunger and lack of “salad fresh” goodies. When compared to it’s more dessert like cousin, (looking at you banana bread)  it’s savory and filling enough to be allowed for breakfast. A generous amount of zucchini adds fiber, omega-3s, beta carotenes and vitamin C and the (optional, though delicious) pecans boost monounsaturated fatty acids and protein and are also a great source of magnesium and manganese.

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Another perk of

this dish is that it’s relatively lax on the prep time and there’s enough down time while it’s baking that I can get lost in the trenches of instagram catch up on my school assignments.

Did I mention it’s gluten free? For this recipe I used Cup4Cup’s Wholesome flour.  I like them because they omit the spud flour and add ground flax seed for extra fiber, but you can use any brand of your choosing!

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Gluten Free Zucchini Citrus Bread

I don’t always eat bread, but when I do it’s this gluten free zucchini bread that is, quite possibly, a meal in itself.

Makes: Serves 6-8

Cook time: 90 Minutes

Ingredients
  • 1 Tablespoons shredded coconut
  • 1 Tablespoon granulated sugar
  • 1 cup gluten free flour (Cup4Cup Wholesome)
  • ½ cup coconut flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon Kosher salt
  • ½ cup unsalted butter, softened
  • ⅔ cups brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon orange zest
  • ½ cup buttermilk
  • 2 cups grated zucchini
  • ½ cup sprouted pecans, coarsely chopped (optional)

Recipe Preparation
  1. Preheat oven to 350. Oil and flour 8 ½ x 4 ½ baking pan.. Mix shredded coconut and 1 Tbs. sugar into a small bowl; set aside.
  2. Whisk gluten free flour, coconut flour, xanthan gum, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. Using an electric mixer on medium-high speed, beat butter and sugar in a large bowl until light and fluffy, about 6 minutes. Reduce speed to low and add eggs, one at a time, beating to blend between additions. Add orange zest and mix just to combine.
  4. Add dry ingredients in three additions, alternating with buttermilk milk in 2 additions, beginning and ending with dry ingredients. Mix just to combine, then increase speed to medium-high and beat until smooth, about 1 minute. Mixture will be very thick.
  5. Squeeze out any excess moisture from zucchini. Fold zucchini and pecans into batter until just combined.
  6. Scrape batter into prepared pan, smooth top. Sprinkle reserved coconut-sugar mixture evenly over top.
  7. Bake bread until a tester inserted into the center comes out with just a few crumbs attached, about 50-60 minutes. Let cool in pan for 15 minutes, then turn out onto a wire rack and let cool completely.

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