Anthony’s Cinnamon & Walnut Zucchini Bread (gluten-free adaptation included)

Posted on 06/27/2012 by layers_of_eli
I had a sweet little boy in my 3rd grade Vacation Bible School class this year who brought me little presents every night. The second night he surprised me with a beautiful bouquet of flowers that his Grandma revealed he had arranged himself (that's talent!) I was tickled to get them, but just imagine my surprise when he showed up on Night 3 with another treat! This time it was gluten-free zucchini bread that he had helped bake. My co-teachers and I scarfed down our delicious slice before the night was over, fussing over how moist and amazing it was. Night 5 found me in possession of a delectable iced sugar cookie and a photo of Anthony making it.

Don't worry, I didn't forget Night 4. On Night 4, Anthony gave me another gift, but he also gave you one: he gave us the recipe for the amazing zucchini bread. I gave him a Willow Bird Baking card and told him to watch the blog to see his bread in lights. :) Here's the recipe for you, too.

Anthony's Cinnamon & Walnut Zucchini Bread

Recipe by: Adapted from Lisa and family
Yield: 2 loaves

This recipe produces two moist, hearty, cinnamon-kissed loaves of quick bread perfect for slathering with soft butter and sweet orange marmalade. There's a gluten-free adaptation included -- and since I've tasted both versions, I can testify that they're both fantastic. They also happen to be quick and easy to make. Enjoy!

3 cups all-purpose flour*
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
3 eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla extract
2 cups grated zucchini (this was about 2 zucchini for me)
1 cup chopped walnuts (optional)

*Gluten-free substitution: You can use gluten-free baking mix (not just gluten-free flour) in place of the all-purpose flour above. Alternatively, mix 2 cups brown rice flour (or 1 cup brown rice flour and 1 cup sorghum flour), 1/2 cup potato starch (not potato flour), 1/4 cup tapioca starch, and 2 teaspoons xantham gum. This will make about 3 cups of gluten free flour mixture to substitute for the all-purpose flour above.

Grease and flour two 8 x 4 inch loaf pans (I use Wilton's Cake Release.) Preheat the oven to 325 degrees F. In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.

In a separate bowl, beat together eggs, oil, vanilla, and sugar. Add the dry ingredients and mix until just combined. Using a spoon, stir in the zucchini and walnuts.
Divide the batter between the two prepared pans. Bake for 40-60 minutes, or until a tester inserted in the middle of the loaves comes out with just a few moist crumbs. Allow the bread to cool for 20 minutes in the pan before turning it out to finish cooling on a cooling rack. Serve with soft butter and orange marmalade.

To offer Anthony some life advice, read more about VBS, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, cooking, picturing_food, and bakebakebake
spyral_out 28th-Jun-2012 12:48 pm (UTC)
This looks wonderful! I'm going to try making it this weekend. Give Anthony my thanks!
layers_of_eli 29th-Jun-2012 01:52 pm (UTC)
I hope you love it!!
ms_issicran 28th-Jun-2012 01:12 pm (UTC)
I have a bad habit of mixing a brown sugar, butter and cream glaze to pour over the top of this bread. My family has been known to trample each other to get to it.
spyral_out 28th-Jun-2012 05:13 pm (UTC)
Oh you're evil.
frenchroast 28th-Jun-2012 08:52 pm (UTC)
I just made this as a loaf and 12 muffins (I'm at my sister-in-law's house and she only has one loaf pan). It turned out wonderfully. Thanks for sharing the recipe!!
layers_of_eli 29th-Jun-2012 01:52 pm (UTC)
Yay!! I'm so glad to hear it worked well as muffins! Thank you!
arrietty 5th-Nov-2012 06:53 pm (UTC)
Thank you for this. My daughter and Father have just been diagnosed with Coeliac and I'm finding it hard to get good plain recipes for basic nice cakes, loaves or muffins. So finding someone who has actually eaten this and liked it helps.

layers_of_eli 5th-Nov-2012 07:00 pm (UTC)
Aw, I'm so glad to be helpful! This bread is SO yummy and moist, so I know they'll love it!
layers_of_eli 5th-Nov-2012 07:01 pm (UTC)
By the way, the note about the homemade "all-purpose" mix might be really helpful! She said she mixed it up and kept it in big ziplocks ready to use :)
arrietty 5th-Nov-2012 07:05 pm (UTC)
Before the diagnosis, I used to keep pre-made muffin mixes (ones I'd mixed myself) in plastic containers, ready to just add in the wet ingredients. I think I'm going to have to do this for gluten free too. My daughter is gluten free, I'm starch free and now my dad has just been diagnosed with Coeliac too. Life is grand. lol

But tips like this help, thank you :)
layers_of_eli 5th-Nov-2012 07:08 pm (UTC)
Sure thing! I know that's such a hard adjustment to make! I do think it gets to be second-nature, but no fun getting there :(
arrietty 5th-Nov-2012 07:12 pm (UTC)
It is a huge adjustment to make and my parents are nearly 80 years old and the thought of having to deal with this flour, that flour, pea flour and what not is a bit beyond their capabilities. So it will be up to me to do the baking for them too. And the cost! it is horrendous, but I understand why.

So any help is gratefully received. Thank you
arrietty 5th-Nov-2012 07:16 pm (UTC)
Thank you very much. :)
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