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!
PrintGluten-Free and Gluten-Full Zucchini Pistachio Bread
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.
Juju
I will take the end pieces please :)
I love zucchini bread because people who dislike zucchini actually love this loaf. It’s both deceptive and delicious!!
Juju
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emmajeanne16
You cannot even tell them apart so the gluten free must be a winner. I am with you on the smelling like home and lots of cinnamon for zucchini bread!
rebecca
This looks sooo good!! ??
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Rebecca @ DisplacedHousewife
Love the addition of the pistachios…and I love Cup4Cup for gluten-free baking…that stuff is the best!!
Gabriella
Hey Joy! Thanks for thinking to include a GF version – your celiac-afflicted fans appreciate it! I wanted to mention that you might look info using quinoa flour in baking for GF purposes – I have successfully used it one to one for AP in many cookie/cake/muffin recipes and it works perfectly. Its INCREDIBLY moist and eliminates the crumbly problem common to GF baking. (My mom and I use it in her banana cake recipe in place of the original AP and it actually tastes better and more moist than the original.) Also it’s WAY more nutritious than GF AP if that’s your bag. Give it a shot! :) cheers.
runner's table
This looks great! Zucchini bread is one of my favorites, and I love the idea of adding pistachios. Have you tried substituting whole grain flour?
Rebecca @ Bring Back Delicious
Gluten full all the way baby!
This would be great with smaller farm fresh zucchinis that pack a little more flavor per bite than the big ones.
Meg Bollenback
Question for you. If I were to move somewhere later this year (which may happen), would you be willing to come to my house and bake either this zucchini bread, the gluten-full version’s ok w/ me, or the banana bread to make it feel like home? Because that would be awesome.
In all honestly, though, this looks incredible and very homey – just what you needed, I’m sure! Congrats on the move and getting your kitchen squared away.
Cath
Looks great–and I love the word gluten-full! We use the term “gluten-infested” around my place, which is a bit more threatening…
I love your blog–it lightens my day and gives me great inspiration. Hope the new place feels like home soon!
sharana @ Living The Sweet Life Blog
wooooo – happy new kitchen baking!!
Erin | Well Plated
Now this is my idea of going green! Quick breads speak to my heart in the most comforting way. Welcome home :)
Paulette
Thanks Joy I’m gluten sensitive (I have mentioned that before haven’t I ) Looks good. Might try it. Paulette
Sune Moolman
I recently made zucchini muffins and was so surprised that it baked so well. Pairing it with pistachio?
*hold me*
It looks FANTASTIC!!
Bonnie
If you just want to make “regular” leave out the xanthan gum and make it all all-purpose?
sounds and looks really yummy!
aspoonfulofnature
Looks scrumptious!! :)
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