I hope you all had a great 4th of July weekend! We moved to Utah last year and boy do they do the 4th right. My husband and I both went to college in Utah (Go Cougars!) so we’ve lived here before, but it’s a totally different experience with kids and a family. There are so many fun things to do!
We went to a firework show/Tim McGraw concert on Saturday. Then on Monday we went to a parade, saw a movie, had a water neighborhood water fight and a BBQ complete with s’mores (make them GF on Trader Joe’s chocolate chip cookies or on my favorite Schar graham crackers) and sparklers.
Our 4th menu was steaks marinated in teriyaki sauce, potato salad, corn on the cob, watermelon, and no-bake cheesecake. Marinating the steaks in gluten-free teriyaki sauce doesn’t make them taste like teriyaki, but rather gives them a delicious savory flavor. My mother-in-law showed me that trick and I’m hooked.
Just like summer wouldn’t be complete without BBQs, it wouldn’t be complete without zucchini bread.
I developed this recipe to use my grain-free flour blend (30% buckwheat flour, 30% almond flour, 30% potato starch, and 10% arrowroot powder). I love, love how recipes turn out using my blend. Store-bought rice flour based gluten-free flour blends have their purposes, but often leave baked goods gummy and grainy.
Buckwheat is high in protein and has elastic properties so it mimics the texture of wheat flour. The almond flour keeps this bread moist and gives it great flavor while the starches make it light.
I also think this zucchini bread it turns out so good using mini loaf pans. I tried this recipe several times to get it right and had non-gluten-free eating family members declare it better than regular zucchini bread! I hope you like it!
It is really important the eggs and almond milk are at room temperature for this recipe. If they are cold they will make the coconut oil clump up. I really like how this zucchini bread turns out in mini loaf pans, however you can make 1 large standard loaf if you increase the baking time to 45-50 minutes.
- 1 3/4 cup (230 grams) Erin’s Grain-Free Flour Blend
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1/3 cup coconut oil, melted
- 1/4 cup almond milk, room temperature
- 1 teaspoon lemon juice
- 2 teaspoons vanilla
- 1 cup grated zucchini, squeezed of excess water (from about 1 large zucchini)
- 1/2 cup chopped walnuts or chocolate chips
- Preheat the oven to 350F. Grease 3 mini loaf pans with cooking spray or coconut oil.
- In a medium bowl, combine the dry ingredients. Whisk to evenly distribute.
- Add the brown sugar, white sugar, eggs, coconut oil, almond milk, lemon juice, and vanilla. Using a hand mixer, mix on low to evenly combine. Add the zucchini and mix for 30 seconds or so on low to combine. Add the walnuts or chocolate chips and stir to combine.
- Pour the batter into the prepared loaf pans. Bake for 25-30 minutes, until set in the middle. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature. Enjoy!