First things first when moving into a new kitchen: figure out where to put your silverware and your stand mixer. Second things second when moving into a new kitchen: make some sort of spiced quick-bread to make the whole house smell exactly like home.
I’m a strong believer in this theory. It’s important to make a house smell like a home, and no amount of banana bread scented candles will do the trick. They would do the opposite of the trick.
Last time I moved: banana bread.
This go’round: zucchini bread two ways, gluten-free and waaay gluten-full. Experiments and good smells all up in this new kitchen!
One big batch of zucchini bread with two different flours: all-purpose flour (King Arthur Flour is always my jam) and a gluten-free flour blend I used Bob’s Red Mill) with a small bit of xanthan gum.
I don’t have a lot of experience with gluten-free baking so I’m dipping my toes in the shallow end with an all-purpose baking flour. I’ve also used Cup4Cup with great success! See: Asparagus Quiche and Strawberry Ginger Pie.
Eggs, oil, and vanilla extract are whisked together with granulated sugar and brown sugar. The mixture will be glossy and syrupy.
Fresh shredded zucchini plus coarsely chopped pistachios are stirred into the all-purpose flour mixture.
Thick and just pourable, ribboned with moist zucchini bits and studded with pistachios. Plenty of cinnamon, too!
This batter is ready for the loaf pan!
We mix up the gluten-free version in exactly the same way except for the addition of xanthan gum and gluten-free baking powder. Same glossy sugar eggs, same ribbons of zucchini, same handful of pistachios!
In the loaf pans and ready for the oven! You can’t tell by looking which is gluten-free and which is gluten-full. That’s a good sign!
Look at these beautiful breads! The bottom is gluten-free. It’s moist, has an almost nutty flavor quality, and just a bit more crumbly than the gluten-full version. Zucchini quick bread is more hearty and spiced, helping it pair very well with a more bean-forward gluten-free flour. Bean-forward… not a phrase I say here very often.
The all-purpose flour version of the zucchini bread is moist, sweet, and everything you’d want from a breakfast quick bread. The best part? Quick breads always make home smell like home!
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Gluten-Free and Gluten-Full Zucchini Pistachio Bread
Description
This recipe makes both one gluten-free and one gluten-full loaf of zucchini bread. To make all gluten-free or all gluten-full, negate whichever flour you don’t need and double the measurement for the flour you will be using. No need to divide the remainder of the ingredients. Happy Baking!
Ingredients
- 4 large eggs, divided
- 1 cup vegetable oil, divided
- 1 1/4 cup granulated sugar, divided
- 1/2 cup packed light brown sugar, divided
- 4 teaspoons vanilla extract, divided
- 1 1/2 cups all-purpose flour
- 1 1/2 cups all-purpose gluten-free flour mixture
- 3/4 teaspoon xanthan gum
- 11/2 teaspoons salt, divided
- 1 1/2 teaspoons baking soda, divided
- 1/2 teaspoon gluten-free baking powder, divided
- 1 1/2 teaspoon ground cinnamon
- 4 cups freshly shredded zucchini
- 1 heaping cup coarsely chopped, roasted and salted shelled pistachios
Instructions
- We’re making two batches of the same… but different bread so we’re going to divide each ingredient in half to share amongst the two loaf batters in two different bowls.
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Spray two 9×5-inch loaf pans with nonstick cooking spray, line with parchment paper, and lightly spray the parchment paper. Set aside.
- Divide the eggs, oil, sugars, and vanilla extract evenly between two medium bowls. 2 eggs, 1/2 cup oil, 1/2 cup plus 2 tablespoons granulated sugar, 1/4 cup brown sugar, and 2 teaspoons vanilla extract between the two bowls. Whisk well to combine until each is thick and glossy. Set aside.
- In another medium bowl, whisk together all purpose flour, 3/4 teaspoon salt and baking soda 1/4 teaspoon baking powder, and 3/4 teaspoon ground cinnamon. Whisk to combine.
- In another medium bowl whisk together all-purpose gluten-free flour, xanthan gum, 3/4 teaspoon salt and baking soda, 1/4 teaspoon baking powder, and 3/4 teaspoon cinnamon. Whisk to combine.
- Add the wet ingredients to each bowl of flour and stir until just combined. Add 2 cups of grated zucchini to each batter and a divide the nuts between the two bowls (saving some of the nuts for topping).
- Spoon each batter into the prepared pans. Sprinkle with remaining nuts and bake for 45 to 50 minutes or until a skewer inserted in the center of each loaf comes out mostly dry.
- Allow to cool for 15 minutes before removing from the pan to slice and serve warm. Bread will last, well wrapped at room temperature, for up to 4 days.
47 Responses
can it be made into muffins rather than a bread?
I’ve made this several times (converting for full-gluten) and it’s always so good. However, the top middle part of the loaf always comes out raw. Even if I put in longer, the rest of the bread starts to dry out and the top stays batter-y. Is it because of the pistachios sprinkled on top? Is there anything I can do to get it to bake all the way through?
I knew I could count on you for a good zucchini bread recipe! Every other recipe kept trying to tell me to put walnuts in it. Eff that. Pistachios for the win.
a great recipe. Thank you very much for sharing
I’m impressed – I can’t tell the difference!! Well done!! Hugs from http://www.ohhappydane.com
Yummm, this bread totally counts as a serving of vegetables. Right?
Both look amazing! Thanks for 2 versions – I’m sure each is delicious! Pinning…
great recipe for baking bread this way with pieces of pistachio, web can surprise kidds with this recipe, thanks for sharing
Yummy!
Nice recipe!! :)
I will be baking your bread recipe over the weekend and spreading hemp seed butter on it for an extra kick of healthy. Thank you for taking the time to post this wonderful recipe. The photo looks great on Pinterest.
Joy, thank you so much for posting this recipe! We are moving this weekend and of course I was checking out your website for recipes to break in the new oven. Especially excited about the gluten free option as I have celiac. You are the best!
Joy, I just moved in December and my second thing in my new kitchen was batch after batch of your oatmeal cookie granola. (https://joythebaker.com/2014/09/oatmeal-cookie-granola/) It helped me to determine inefficiencies in my placement of baking supplies and utensils, and gave me a stack of little jars full of granola to give my guests when they came over to see the new house.
Major win.
Thank you so much for branching out a little and including the gluten free version! I have been mourning the loss of regular gluten baking since I had to go GF. This recipe looks awesome, and I even have some of the Bob’s flour on hand!
the bread looks so yummy!
https://trulyaddia.wordpress.com
Looks delicious! Do you need the xanthum gun? Can I leave it out of the recipe?
Love your side by side comparion here. Zucchini bread is something that I don’t make often enough. Thanks for the reminder of how good it is!
We love breads with nuts, and pistachios are very delicious, we will try to do it! Thanks!!!
https://www.inatrendytown.com
so pretty! i have so much frozen zucchini right now. SO MUCH! this is an excellent start on what to do with it.
Yummy! i love zucchini bread. I like the side by side comparison.
YUM! I will be making these for sure. With a side of gluten.
http://www.adventurousappetite.com
Oh, yum! I love zucchini bread! :)