Wednesday, October 9, 2013

Yummy Zucchini Bread - Gluten-free recipe

From Daryl aka Avery:

Often I hear from fans. Luckily, most write nice notes. Some, let's just say, it's good I have rhinoceros skin…LOL

Recently, I entered into a conversation with one fan, Peg Barker, who was so sweet. At her request, I donated a few books to a cause for cancer. [My mother died of cancer.] In return, Peg made me the most beautiful potholders! Look at the handiwork. And do you see the cheese and wine in the fabric? Fabulous.

Peg and I shared a few more emails and at one point, she sent me a recipe for gluten-free zucchini bread. What was so funny is it matched a recipe for zucchini bread that my lifelong friend Carol Jorgenson Mince gave me years ago!  (Regular recipe) Years later, when I had to tweak the recipe to make it gluten-free, it nearly matched Peg’s. Does that mean there’s nothing new under the sun? Nope. Just means that many recipes are so good, why change them!

Carol has always been taller than I am!!

I love zucchini. It’s one of those vegetables that is so good for you. It’s packed with vitamin A and provides lots of potassium. When it goes into a sweet bread like this, it disappears, so I can promise you, your kids won’t notice it’s there.  PS You can also hide it in meatloaf and spaghetti sauce, too!


(makes 2 loaves)

3 eggs
1 cup oil
2 cup sugar
½ cup brown sugar
2 cups finely grated zucchini (peeled or unpeeled; to taste)
3 teaspoons vanillin
3 cups GF flour
1 teaspoon xanthan gum
1 teaspoon salt
3 -4 teaspoons cinnamon (your preference)
1 teaspoon baking soda
 ¼ teaspoon baking powder


Preheat oven to 350 degrees F.

Beat eggs. Add oil, sugars zucchini, and vanilla. Mix lightly but well. Add GF flour and xanthan gum. Add salt, baking powder, soda, and cinnamon. Mix well until blended.

Pour into 2  8”-loaf pans.

Bake 8- loaf pans or 9”- loaf pans one hour. Done when pricked with a toothpick and it comes out clean.

Remove from oven and let cool completely before removing from pans.


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  1. This looks great, Daryl! I will definitely make it, I too am a fan of zucchini in all its glorious manifestations,



    1. Mary Jane, thanks! I just had zucchini "spaghetti" the other night. The chef used a mandolin to make long thin strands of zucchini. So pretty.

      Daryl / Avery

  2. This is a great time of year to cook with zucchini, and what a classic recipe to offer in gluten-free form. Love the story (and pic) of you and your good friend Carol, adorable (as are those potholders from Peg)!

    ~ Cleo

    1. Cleo, don't you love going through old photos? Amazing how we all change and yet remain the same. The sands of time...

      Daryl / Avery

  3. Replies
    1. Lucy/Roberta, I know, right? They are so pretty. I've received lots of compliments. One good turn "earned" another. :)

      Daryl/ Avery

  4. How lovely of Peg to make potholders for you! I'm guessing Peg might be a quilter?

    I'm always amazed by the way zucchini and carrots disappear when baked. I like both of them just fine as veggies, too, though.


    1. Krista , I don't know if Peg is a quilter, but I do know she's open for business, if anyone is interested. ;) great Xmas gifts!

      Daryl /Avery

  5. That looks awesome, will have to try it. I love cooking with Zucchini, made zuchinni tagliatelle last night.

    1. Gordon, what is Caveman cookery? Like a paleo diet? Thrilled you like this one. I like zucchini tagliatelle, too.


      Daryl / Avery

    2. Yes, basically a paleo diet, although I'm by no means 100% and I do eat high quality dairy.