Zucchini, Banana & Pumpkin Gluten-free Bread

 

gluten free bread

I’ll admit, my husband and I are Starbucks junkies. We try to make coffee at home but it seems to never fail that we take a mid-afternoon coffee break and head over to get an iced coffee or bold with an add shot of espresso. One morning we were running short on time and we went to Starbucks for a coffee. Our son hadn’t yet had breakfast so I ordered him the “healthiest” baked good they had – a slice of pumpkin bread. He scarfed it down. Now, I know that puppy was loaded with tons of sugar, so instead of making this a treat a habit, I decided to make my healthy version of it. I combined bananas, pumpkin and zucchini together to make one rockin’ bread that my little tot ate right up. It freezes well which is handy when you’re in a pickle and need something healthy to give your tot.  I was tempted to add shredded carrots and chopped spinach to this batch to make it a complete veggie-fest-bread but wanted to give this version a go first.

gluten free bread 1

Zucchini Banana & Pumpkin Gluten-free Bread Recipe - I used an all-purpose gluten-free flour Trader Joe’s carries, but I’ve also heard great things about Cup4Cup all-pupose GF flour. If you’re not into using gluten-free flours, then a whole-wheat pastry flour would be great in here. 

2 ripe banana, mashed

2 eggs

1 3/4 cup pumpkin puree (fresh or canned)

2/3 cup shredded zucchini (about 1 medium zucchini)

1/3 cup olive oil

1/3 cup organic cane sugar (or honey)

1/3 teaspoon salt

3 teaspoons pumpkin spice powder

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1 teaspoon aluminum-free baking powder

1 teaspoon baking soda

2 1/2 cups gluten-free all-purpose flour

Mix mashed bananas, pumpkin puree, eggs, vanilla extract, oil, cinnamon and pumpkin spice together until smooth. Add sugar and mix well.

In a separate bowl, sift flour, salt, baking soda and baking powder together.

Gently fold dry ingredients into wet ingredients until just combined. Fold in shredded zucchini.

Pour into a lightly greased baking pan (I used an 8×8 baking pan but two bread loaf pans or a muffin pan works). Bake for 45 minutes or until a tooth pick inserted comes out clean.

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