Enjoy a deliciously cheesy zucchini bread that’s gluten-free and bursting with flavor. Perfect for a snack or side dish!
Deliciously Moist and Easy to Make for Any Occasion!
Elevate your baking skills with a delicious cheesy gluten-free zucchini bread that’s perfect for any time of day. This moist and savory loaf combines fresh zucchini with a wonderful blend of cheese, making it an ideal choice for breakfast, snacks, or as a side dish. The recipe is easy to follow, ensuring that even beginner bakers can enjoy this flavorful treat.
This zucchini bread is not only packed with flavor but also offers a unique twist on traditional recipes by incorporating gluten-free ingredients. By using fresh zucchini, you add moisture and a subtle earthiness to the loaf, while the cheese enhances the taste, making it a delightful option for any meal. Whether you are looking for a new breakfast idea or a savory snack, this recipe is sure to please a wide range of palates.
Delightfully Savory Slices: A Guilt-Free Indulgence for Every Palate!
Hey foodies, thanks for watching. I want to make a zucchini bread because I’ve got a lot of zucchini and I found a recipe on Chatelaine and I thought I want to give it a try, see what it’s like and it’s not like I’m running low on zucchini. So I’m going to jump right into it and.
You want to put in your gluten-free all-purpose flour into your mixing bowl. And if you don’t have a stand mixer like I do, you can always just do this in a regular bowl. And I’m going to put in my salt and my baking soda.
and my baking powder and my white sugar and my brown sugar and it needs a half a teaspoon of nutmeg. I forgot what this was called for a second, so you know what, I’m going to move the bowl and I’m going to grate it right into fresh grated nutmeg. Always smells so good.
Oh my goodness, that smells good. Okay and I’m going to give that a little mix, just like that. And I’m going to set that aside for a minute because what I want to do now is I want to cut a portion of this off. So I’m going to start by cutting the back half off and because.
It’s such a huge zucchini, I’m going to peel it. And if this was a younger, smaller zucchini, then you don’t have to peel it, you can just grate it up. And it’s funny, you’re in the garden and you’re looking at the zucchinis and there’s.
These little tiny things and you’re like, “Oh, they’re almost perfect. One more day, one more day and it’s going to be the perfect size.” And you come back the next day and it’s this huge zucchini. So I thought, “You know what? Let’s make a zucchini loaf.” That’s the last of the end, getting.
Peeled and I’m going to cut just the very end off, just like that. And then I’m going to cut it into quarters because again, it’s so large, I want to get rid of some of those excess, those really big seeds. As you can see, what we’re going to be.
Doing is we’re going to be grating this and having those huge seeds is going to make it a little bit tough. There we go. So I’m just going to clean up my mess and I’ve got a box grater and we want to grate this.
There we go. Look at all that zucchini. The zucchini is going to make the cakes or the muffins moist because I love a moist cake. So what you want to do is there’s a lot of extra moisture in there is we’re going to squeeze out as much as we can.
And if you want to use a towel, you can use a tea towel. I’m going to put that right into the bowl. Come on, here we go. Oh, look at all that moisture and water coming out of it. One more. You want about a cup of.
Really rung out zucchini. Okay. Next, you want to put in your eggs. One. And two. And your cheese. And your oil. And I’m going to mix this on high. Well, I’m going to mix it slowly and then.
I’m going to mix it up higher until it’s well blended. Oh, that smells amazing. And that is all we’re doing for mixing it up. So I’m just cleaning off my paddle. That goes in the sink. Scraping down the walls just to make sure everything’s really well mixed and you.
Can see that it’s really nicely mixed there. So I’ve got a buttered and parchment paper lined loaf pan. And I’m just going to scoop some of this in. And I think it’s all going to fit. Oh, this looks beautiful. I’m just going to.
Even it out a little bit. There we go. And this is going to go into a preheated oven of 350 degrees Fahrenheit or 175 degrees Celsius for about 45 minutes. Or until a skewer inserted comes out clean and it’s golden brown. See you in a moment. This looks so good.
It smells amazing in here. And I was just thrilled. I kept peeking through the window in the oven and I’m like, oh, it’s beautiful. It’s like beautiful golden on top. At about the 40 minute mark, I put some tinfoil on top just to tent over it. Just that it didn’t overly brown on the top.
But otherwise, it took about 55 minutes in my oven. Your oven is going to be a little bit different. So do keep an eye on it between 45 and more. I mean, I just kept putting a skewer in a different spot. And when it came out.
Clean, I knew it was done. And it looks beautiful. It’s cooled for, I’m going to say 20 minutes or so. And you can see like it’s a nice brown on the bottom. I can’t wait to cut into it. So let’s give it a slice. Oh my goodness.
Look at that. Oh, that smells really good. I don’t think I’ve ever had a zucchini loaf with cheese in it. So this is going to be a new experience for me. I’m going to do a proper slice. Not that I don’t like eating the heel. It’s just I find you get a real taste for.
What the bread is when you… Oh, look at that. Mmm. Oh, the cheese is lovely in it. You don’t even taste the zucchini. It adds so much moisture. It’s… Mmm. Mmm-hmm.
Mmm. I could see putting a really old cheddar, like a five or a seven-year-old cheddar in there. And it would just bring out those cheddary notes. You could put probably even blue cheese in there. You could put like a Jarlsberg or a Gouda.
In there and have a totally different flavor. Like, it could be so different depending on what kind of cheese you put in it. I mean, the cheese is definitely a dominant note in this. I kind of want to have this for lunch. Look for next time when I’m making this. And if you’re looking for the recipe for.
This zucchini bread, you can visit glutenfreeguy.ca. You can also follow me on Pinterest, Instagram, Facebook, and LinkedIn. Thanks for watching. Mmm. And you want to start by mixing… I don’t know what.
