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!
- 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
- 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.