Open Arms of Minnesota

Weekly Recipe #77: Gluten-Free Dairy-Free Zucchini Bread

Did you know we offer a gluten-free menu option to our clients? This menu is also dairy-free, pork-free and nut-free, furthering the number of dietary restrictions we can accommodate. All diet needs are welcome here at Open Arms!

Gluten-free recipes often get a bad reputation for not being as tasty as their gluten-filled counterparts, but this recipe from Cook/Baker Rita Panton proves that portrayal wrong. This moist, delicious bread is the perfect antidote to the zucchini fatigue that often sets in this time of year.

Note: If you’re wondering what the term “gluten-free” means, check out this post.

Gluten-Free Dairy-Free Zucchini Bread
By Open Arms Cook/Baker Rita Panton
(Makes one 9-inch loaf)

2 cups gluten-free mix*(see below)

2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
2 tbsp. flax seed, ground
1/2 cup vegetable oil
2 cups zucchini, grated
1 1/3 cup brown sugar
3 eggs
2 tsp. vanilla
1 cup semi sweet chocolate chips (optional)
1 cup pecans, chopped (optional)
Gluten-Free Mix
1 cup rice flour
3/4 cup sorghum flour or garbanzo flour
1/4 cup tapioca starch or potato starch
1. Preheat oven to 350 degrees.
2. Grease one 9-inch cake pan or loaf pan.
3. Combine gluten-free mix with baking soda, salt, cinnamon, ginger and flax.
4. In a mixer combine oil, zucchini, brown sugar, eggs and vanilla. Mix on medium until smooth.
5. Add the dry ingredients and mix for 2 more minutes.
6. Stir in the chocolate chips and pecan pieces, if desired.
7. Spread evenly into the prepared pan and bake for 25 minutes or until done.

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