Like all college students at this time of year, I spend hours and hours of my day in the library preparing for finals. While it can sometimes be hard to focus, I get through hours of studying by rewarding myself with some tasty winter treats. This recipe is a combination of several different recipes I’ve experimented with, and is sure to please. I created a delicious Cinna-Maple Butter to spread on top of the zucchini bread that really puts it over the top. Enjoy and happy studying!
Gluten-Free Zucchini Bread
1 medium zucchini, grated (if you don’t have a grater, peel the entire thing with a vegetable peeler, then chopped the thin slices into smaller pieces with a knife)
1 ½ cup all-purpose gluten-free flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
1 cup brown sugar
⅓ cup canola or sunflower oil
¼ cup milk (whole milk is best)
1 tablespoon lemon juice
1 tablespoon vanilla extract
1. Preheat the oven to 350 degrees.
2. Combine the flour, baking powder, baking soda, salt, and cinnamon in a bowl. In a separate bowl or glass measuring cup, combine the sugar, oil, eggs, milk, lemon juice, and vanilla. Slowly add the wet ingredients into the bowl with the dry ingredients and mix until the two are fully combined. Fold in your grated or chopped zucchini. If desired, you can also add in about 1/4 cup of chopped almonds, pecans, or walnuts and add another 1/4 cup of chopped nuts on top.
3. Place the batter in a greased 9-inch loaf pan and bake for 30-40 minutes. To test if the bread is ready, insert a toothpick into the top of the bread and when it comes out clean, it’s ready.
3 tablespoons butter
1 tablespoon maple syrup
¼ teaspoon cinnamon
1. Allow the butter to get to room temperature so that it’s soft and easy to work with.
2. Once the butter is at room temperature, add the maple syrup and cinnamon and mix to combine.
3. Spread it all over your warm, fresh-out-of-the-oven zucchini bread (or anything else) and enjoy.