A thick and delectable Mexican bread pudding called capirotada is typically eaten around Lent and Easter. Piloncillo, a Mexican brown sugar, is more typically used in its preparation.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 1 cup diced zucchini
- ½ cup canola oil
- 2 eggs
- 1 teaspoon gluten-free vanilla extract
- 1 cup white sugar
- ½ cup white rice flour
- ½ cup sweet rice flour
- ½ cup cornstarch
- 2 tablespoons tapioca starch
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 1 tablespoon confectioners’ sugar
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×5-inch loaf pan.
- Combine zucchini, oil, eggs, and vanilla in a blender; pulse until mixture resembles a milkshake.
- Whisk sugar, rice flours, cornstarch, tapioca starch, baking powder, cinnamon, baking soda, xanthan gum, and salt together in a large bowl. Stir in zucchini mixture until batter is well blended; pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
- While the bread is cooling, make the glaze: Mix confectioners’ sugar and lemon juice together in a small bowl to form a thin glaze. Drizzle over the cooled loaf.
Nutrition Facts
| Calories | 284 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 280 mg |
| Sugars | 21 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent! This has a nice texture and taste. I made it as written except I used 1 cup of Bob’s gluten free flour( instead of the rice flour) which has the xanthan gum already in it. I added dried cranberries just because I had some. Delicious!
I made it with just a few changes- because is what I had on hand. I used /had gluten free flour and Xylitol instead of sugar (the substitution is 1:1). It came out perfect! Love this recipe! Is perfect! Will try with other reviewers changes for pumpkin, etc! Thank you so much for sharing this recipe!
I didn’t have all the recommended flours, so I used 1 1/2 + 2 tbsp Presidents Choice GF All-Purpose Flour and it turned out perfectly.
This is the best zucchini bread I have ever made. I had to substitute 1 cup of gluten free grain and bean flour for the rice flour and I added about 1/2 cup of chopped walnuts and it was delicious.
I made this with Bob’s Red Mill one to one baking mix and omitted the lemon glaze. It was delicious. No one knew it was gluten free. It was so moist and delicious.
Tastes like regular flour!
I turned this into muffins and added carrots and chocolate chips. The kids ate it up!!!
Easy and tasty, it will be my new go to recipe for gf quick bread. I reduced the sugar and added some raisins and walnuts, otherwise followed the recipe. It looked quite wet when I put it in the pan, but baked beautifully. Thanks for sharing!
Loved this bread! This is my first experience with gluten free baking. Here is what I modified: coconut oil instead of canola, mix of white sugar and coconut palm sugar (2/3 & 1/3) and ground flax seed instead of xanthan gum. I would like to think that thes modifications (my preferences) did not alter the taste too much. I baked the loaf for 50 minutes. I can’t wait to make it again. I will likely go with 3/4 c sugar, just coconut palm sugar. Thanks for the great recipe.
Very good and my GF husband really liked it.
The only change I made was adding 3 Tbs. of Cocoa powder. My grandson is gluten and dairy free and he loves chocolate. He was crazy for this zucchini bread. What a treat! Thank you for posting this recipe!
Thank you so much for sharing this recipe. I have used it 5 times over the past 10 days: from muffins to take in my lunches to Thanksgiving get-togethers, and just now with ripe bananas in place of the zucchini. It is very adaptable and very forgiving, so you can use what you have on hand and make additions if you want. I do not use a full cup of sugar, I use 1/3 cup and a couple tablespoons of brown rice syrup or maple syrup. I also cut the oil in half (I’ve use coconut oil and olive oil, both work quite well) and added a small container of unsweetened applesauce. I have added dried cherries and shredded coconut. All modifications were simply a matter of preference or dietary necessity. The basic recipe is a winner, and I will use this as my one and only go-to recipe. Love it!
I used this wonderful recipe with few changes. I made a double batch, using 1/2 oil and 1/2 apple sauce instead of doubling the oil, and I used 1/2 c brown sugar + the rest white. Remember, I doubled everything. As suggested by others, I used oat flour instead of any rice flours, and all corn (instead of mixed) starch. I spooned the batter by rounded TEASPOONFULs, into MINI-muffin pans, lined with paper liners and sprayed 1 squick spray each of cooking spray. The double batch made 7 1/2 dozen lovely, golden zucchini muffins, which were ready in 16 minutes, in my oven. Thanks very much for sharing your Mom’s recipe 🙂
I think the sweet rice flour gave it a weird bouncy texture (think mochi) and overall it wasn’t sweet enough. I did like that it rose nicely since flat breads have been a big pet peeve of mine since having to go gluten free. I might try it again with a bit more sugar and swap out that sweet rice flour with oat flour since a lot of reviewers seem to have great luck with that.
It’s a keeper. We haven’t had the best luck finding gluten-free quick bread recipes that don’t taste gluten-free. I was intentionally a little heavy handed with the cinnamon because I added tiny chocolate chip and cinnamon accents chocolate flavor. I skipped the glaze .
Oh my gosh, this is truly amazing!! Doesn’t resemble a gluten free bread product in any way. I stashed it in the back of my fridge to keep it all for myself. Well the fam found it and couldn’t believe it was GF. I pretty much stuck to the recipe, only subbing all rice flour for the sweet/white combo. Added nuts and didn’t do icing. I’m very curious as to how it will work using just oat flour for the entirety of flours. That would streamline the process and reduce the cost. You just cannot go wrong with this recipe.
I made this yesterday and absolutely love it!!! I couldn’t find my tapioca starch until after I had already added a tablespoon of arrow root so then I just added a tablespoon of tapioca starch to balance out the measurement. This bread is absolutely delicious and I will make it again and again! It did not need the glaze, it didn’t even need butter!!!
I added raisins but followed the recipe otherwise. It was a hit!
Delicious! Lots of ingredients but worth it!!
I doubled the recipe, and made this with half Betty Crocker gluten free baking mix and half King Arthur all purpose gluten free flour. I used 1 cup Splenda, 1/2 cup coconut palm sugar, 1/2 cup cane sugar, and did not use any xanthan gum. I also added raisins. This is by far the best gluten free bread I’ve made and really my first successful gluten free bake! It’s so fluffy and the texture is just great. It didn’t even crumble much despite omitting the xanthan gum (but the Betty Crocker mix has a little in it). You would not know it is gluten free. Why does the recipe not say how long to bake it? I had no clue and just kept checking every ten minutes after the first 30. It ended up taking almost an hour to fully bake.
Modified recipe to make GF Chocolate Chocolate Chip Zucchini Bread – YUM!!! Used what I had on hand… multipurpose GF flour and brown rice flour instead of the other rice flours. Didn’t have tapioca starch, so omitted. Doubled the recipe and added 2 TBSP Cocoa plus Chocolate Chips, put batter into a bundt pan for looks and plus it’s easy to slice out leftovers for freezer storage of individual pieces. End result was fluffy, moist, and rich – DELISH!