GLUTEN FREE PUMPKIN ZUCCHINI BREAD RECIPE – MOIST & DELICIOUS

It's actually a funny story how this whole recipe came about. My mother-in-law accidentally put a new bag of organic zucchini in the freezer and was going to throw it out but I saved the poor squash from it's certain demise (yeah me :-) As it was thawing on the counter, I could tell it was going to be extremely wet and I would never be able to grate it to use like a "normal" fresh zucchini. I decided I would try to put it in the blender to make small pieces (that's close to grated right?). I put the 1st 2 slices in and watched the excess water puddle in the bottom of the blender. Nope.....that much water will never work in a recipe. So I did what anyone with a knack of finding solutions to problems would do, did you guess? I wrung out each piece individually by squeezing out the water with my hand! Well, it worked and the chopped zucchini wasn't to wet and tasted fabulous in this recipe. Now you know how to save this veggie should you ever accidentally toss it in the freezer....lol.

Now I had about 3 cups of finely chopped zucchini on my hands and, with Fall approaching, I was getting anxious for something pumpkin. Years ago I used to make a Pumpkin Loaf recipe that I found in "The Joy of Cooking" and the whole family loved it. I thought to myself, "pumpkin and zucchini are simply lovely together". Now that we eat gluten free I needed to plan my best strategy for getting a good crumb without typical wheat flour. I had just been researching for the most healthy GF flour options because many are not nutritious at all. In my search I came across millet Flour and this was one I had not tried yet. Since my Millet Flour had just been delivered by Amazon (I was super excited to try it right away) and I had all this zucchini to eat, it was the perfect storm for baking!

When it comes to baking, I am the queen of short-cuts. I will rarely do any "extras" like alternating and adding 1/3 of flour and then 1/3 of liquid until all is mixed. No, if I can save some steps & time and it still tastes fabulous I won't bother. I can hear my mother saying each time, "It won't turn out the same". I know this and I'm actually OK with it. Save the time consuming steps for the chefs and contestants on Chopped, I just don't have time or care that much about perfection when it comes to baking at least. I know most of you can relate but you are certainly welcome to go the distance and make any recipe fluffier, lighter, and turning out with a better crumb (if you usually do the "steps", then chances are you already know what to do).

So first I blended the butter, Coconut Oil, and sugars together to cream. You can use all coconut oil or all butter. I personally believe Coconut Oil is the healthiest but the taste of butter in bread just can't be beat and so I use both. This is where I have to be transparently honest and admit that we don't use 100% Stevia Select all the time in every recipe (I wish we could but my daughter is extremely picky and won't eat it...UGH! She can taste the difference and hasn't gotten use to all stevia yet - I keep trying). For now, we use organic Honey, Pure maple Syrup, Brown sugar, and/or Cane Sugar mixed with Stevia Select in baked goods. I just bought some Erythritol to start using and will keep you updated on how that works for us (we also plan to start selling a Stevia Select baking blend with Erythritol soon).

When those ingredients were creamed together, I added the Pumpkin (can sub cooked Sweet Potato for even more health benefits), Zucchini, and vanilla then mixed.

Lastly, I sifted all the dry ingredients into my Ninja Mixer and pulsed lightly, in short bursts,  so all the flour didn't stick to the lid. After I could see it was starting to blend, I turned on full speed for 1 minute. I then stopped to scrape sides and blended again for 1 minute. It was now ready for the pan and muffin cups. (plz excuse my old muffin pan. It was passed down to me from my Grandma and still works just fine :-) even though it looks pretty rough.

After I smashed all the batter into the corners, edges, and flattened out the top, I sprinkled the nut topping over the entire surface. I know from past experience that this crumble topping will fall off after it's baked and so I smashed it into the batter for added security (my daughter tells me the topping is the best and insists that it go on most muffins and baked goods).

Overall, this recipe was a wonderful surprise and (IMHO) was the best gluten free sweet treat I have made to date. On a side note, I really preferred the bread over the muffins. The muffins tasted fine and were light & fluffy. However, the bread turned out more moist and dense which is what I prefer. You can choose accordingly.

GLUTEN FREE PUMPKIN ZUCCHINI BREAD RECIPE

Yields 1 small loaf and 6 muffins

Have all ingredients at room temp. Preheat oven to 350°. Grease 9x5 loaf pan or use silicone for easy non-stick removal for bread and muffins every time.

Bake loaf 30 min. or until toothpick inserted in center of loaf comes out clean (I test every loaf or muffin batch so as not to over bake). Muffins bake 15 min.

 

Place all the ingredients in sifter:

3/4 C. Millet flour

1/4 C. Teft Flour

1/4 C. Brown Rice Flour

1/4 C. Potato Starch

1/2 ts. Psyllium Husk Powder

1/4 ts. Xanthan Gum

1 ts. salt (I use Pink Himalayan)

1/4 ts. Ground Ginger

1/4 ts. nutmeg

1/4 ts. Cloves (optional-I omit)

1 1/2 ts. Cinnamon

1 ts. Soda

1/4 ts. Baking Powder

Cream these ingredients in mixer:

3 TB. Butter (Grass Fed Organic if possible)

3 TB. Extra Virgin Coconut Oil

1/3 C. Organic Cane Sugar

1/4 C. Brown Sugar

1/4 ts. Stevia Select Vanilla Flavor *link

1/4 ts. Stevia Select powder (best when pre-blended with brown sugar) *link

Then add:

2 eggs

2/3  C. Pumpkin Puree

2/3 C. Grated/Chopped Zucchini

Blend together well.

OPTIONAL ADD INS:

1/2 C. Chopped Walnuts (used in this recipe)

1/2 C. Raisins

TOPPING: With a fork, mix all ingredients well.

1/2 C. Finely Chopped Walnuts

1 Smidgen Scoop Stevia Select (link)

(too avoid getting any super sweet spots, we recommend scattering the stevia powder as lightly as possible. In other words, don't dump the whole smidgen scoop in one spot.)

1/2 ts. Cinnamon

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  • Sep 11, 2017
  • Category: Recipes
  • Comments: 0
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