Gluten-Free Summer Squash Bread Recipe
While summer produce can be wonderful, it’s entirely possible to have too much of it, which is why even non-gardeners often find themselves receiving bags of surplus zucchini. If you’re good, you can eat this versatile vegetable as a side or use it in a main dish, like zucchini boats, but one of the most enjoyable things to do with it is to make it into a dessert.
Such is the case with recipe developer Deniz Vergara’s summer squash bread, which she describes as “incredibly moist and tender,” adding, “You’d never guess it’s gluten-free.” It’s also pretty easy to make and, as Vergara points out, the recipe can be modified in several ways to better suit your preferences (more on that later). And if you haven’t received zucchini and aren’t growing your own, they should be plentiful and cheap at the supermarket during the summer.
Read more: 12 vegetables and fruits that were very different
Gather the Ingredients to Make Gluten-Free Summer Squash Bread
The base of this bread is made from gluten-free flour, baking soda, baking powder, salt, sugar (brown and white), eggs, oil, applesauce and, of course, zucchini. When choosing your zukes, Vergara advises to “always look for bright green skin with minimal markings.” She says just one medium zucchini should be enough to make this bread. The bread then gets its flavor from vanilla extract, cinnamon and nutmeg, while also including raisins and chocolate chips.
Step 1: Turn on the oven
Preheat the oven to 350 F.
Step 2: Prepare a Pan
Spray a 9×5-inch loaf pan with nonstick spray and set aside.
Step 3: Mix the dry ingredients
In a medium mixing bowl, whisk to combine the gluten-free flour, cinnamon, nutmeg, baking soda, baking powder and salt. Put aside.
Step 4: Mix the Wet Ingredients
In another medium-sized mixing bowl, add the eggs, sugars, oil, applesauce, and vanilla extract, and whisk vigorously until smooth and creamy, about 1 to 2 minutes.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients in two batches, gently folding each batch with a rubber spatula until just combined before adding the next batch.
Step 6: add the zucchini and mixtures
Add the zucchini, raisins and chocolate chips.
Step 7: Place the Batter in the Pan
Pour the batter into the prepared loaf pan.
Step 8: Bake the Zucchini Bread
Bake on the center rack for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Cool the Zucchini Bread
Let the bread cool for 15 minutes, then remove it from the pan and place it on a wire rack to cool completely.
Step 10: Cut the Zucchini Bread
Slice and serve.
Gluten-Free Summer Squash Bread Recipe
What is a binder in gluten-free flour and what can I do if my gluten-free flour does not have a binder?
Since this is a gluten-free recipe, Vergara of course calls for gluten-free flour, although she says that if gluten isn’t a problem for you, you can use an equal amount of all-purpose flour for results similar. . If you opt for GF, however, she notes that you’ll need to make sure your flour contains a binder. Binders are what give structure to baked goods, a function normally performed by gluten. Some ingredients that act as binders include guar gum, psyllium husk, and xanthan gum, and Vergara says many types of commercial gluten-free flour contain such ingredients.
If you opt to DIY by grinding almonds or oats to make your own gluten-free flour, or if you purchased a binder-free brand, Vergara suggests adding ½ teaspoon of xanthan gum 1 per cup of flour, which means you will need Âľ teaspoon for 1 ½ cups of flour called for here. Xanthan gum “keeps baked goods from becoming crumbly… (and) also gives them elasticity,” Vergara says.
How can I customize this gluten-free zucchini bread?
If you want to customize this quick bread, you can always use a different variety of summer squash. The yellow straight-necked type, in particular, has a similar flavor and texture to zucchini, as well as a similar tendency to produce a more-than-abundant harvest. Yellow zucchini (yes, that’s a thing) could also be used in place of green zucchini, as could the wacky-looking Italian summer squash called cucuzza.
Another ingredient swap you can make in this recipe is to replace the vanilla extract with a different flavoring agent. Vergara recommends almond extract, but lemon extract would also taste good. Vergara also suggests, “You can add any mix-ins you like, like nuts or other dried fruits,” while seeds, like pepitas, might work if you’re allergic to nuts but would still like a little crunch in your bread. . If you’re not a fan of raisins, you can omit them, but another option is to replace them with dried cranberries (aka craisins), which Vergara says would pair particularly well with the white chocolate chips.
Read the original article on The Daily Meal.
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