Sice of gluten-free banana zucchini bread on a dessert plate.

Gluten-free Banana-Zucchini Bread

Here is another great recipe from Carol Fenster’s “100 Best Gluten-Free Recipes.” This cookbook truly does have some of the best gluten-free recipes I have tried and a lot of good information, as well.

The original recipe called for three small bananas and I only had two, so I added some shredded zucchini instead. I ended up with a very moist and delicious quick bread that disappeared fast!

Ingredients:

  • 2 large eggs, at room temperature
  • 3/4 cup sugar
  • 2 small, very ripe bananas, mashed
  • 1 cup shredded zucchini
  • 1/3 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups Carol’s sorghum blend
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon

Optional ingredients:

  • 1/2 cup walnuts, chopped
  • 1/2 cup raisins
  • 2 tablespoons chia seeds

Instructions:

Place rack in middle of oven. Preheat to 350ºF.

Generously grease a nonstick loaf pan. I used olive oil cooking spray.

Beat eggs in medium mixing bowl with electric mixer for 30 seconds. Add sugar and beat until blended. Add mashed banana, zucchini, oil and vanilla. Beat until smooth.

Combine the dry ingredients in a separate bowl. Gradually add the mixture to the liquid ingredients, beating on low speed until thoroughly blended and batter thickens. Stir in walnuts or other optional ingredients, if desired. (I added walnuts.)

Spread evenly in the prepared pan.

Gluten-free banana zucchini bread batter in a baking pan.

I sprayed the pan with a little too much olive oil spray, but it didn’t seem to effect the final outcome.

Bake 45 – 50 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a wire rack. Slice and serve!

Freshly baked banana zucchini bread still in the baking pan.

The bread was nicely browned on top.

Freshly baked banana zucchini bread still in the baking pan.

Close up of sliced end of loaf of gluten-free banana zucchini bread on a plate.

The bread was moist on the inside and not too sticky – in other words, perfect!

 

Milo graphic

Milo says….

I don’t always bark at MIDNIGHT – but when I do, it’s for no reason.

 

Gluten-free zucchini carrot muffin broken open on a dessert plate.

Gluten-Free Zucchini Carrot Muffins

These healthy muffins are good for breakfast or snacking. I added walnuts to make them even healthier. I also added a little xanthan gum (the original recipe didn’t call for it) to help them hold together better. They turned out really light and moist. I didn’t put the “frosting” on mine, but I’m sure that would make them even better.

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup sorghum flour
  • 2 1/2 teaspoons baking powder
  • 1/2 tsp xanthan gum
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup honey (or pure maple syrup)
  • 1/2 cup oil (vegetable or coconut)
  • 2 eggs
  • 1/2 cup finely shredded carrots
  • 1 1/4 cups finely shredded zucchini
  • 1/3 cup walnuts, chopped (optional)

Frosting (optional)

  • 8 oz cream cheese, softened
  • 1-2 tablespoons honey

Instructions

Preheat your oven to 350F. Spray muffin tin with no-stick spray or line with paper liners. I didn’t have enough paper liners, so I sprayed my second tin.

Shred the carrots and zucchini. I used a small food processor.

Food processor with shredded carrots inside.

Carrots shredded in food processor.

A glass measuring cup containing shredded zucchini.

Shredded zucchini

Combine the almond flour, sorghum flour, baking powder, salt, and cinnamon in a large mixing bowl.

White mixing bowl containing flours and other dry ingredients mixed together.

Dry ingredients mixed together.

Add the honey, oil, and eggs and stir with a spoon until well combined. The batter will be thick.

White mixing bowl with gluten-free muffin batter inside.

Eggs, honey and oil mixed with dry ingredients.

Add carrots, zucchini and walnuts, if you are using, and mix until evenly distributed.

White mixing bowl containing finished muffin batter ready to put into muffin tin.

Vegetables and walnuts are stirred into the batter until mixed evenly.

Fill each muffin tin cup about ¾ full of the batter.

Two 12-muffin pans with batter added, ready to bake.

I didn’t have enough paper liners for the second batch so I sprayed the pan with olive oil spray.

Close up shot of muffin tin with paper liners filled with batter, ready to bake.

Muffin batter ready to bake.

Bake for 30-35 minutes. Let cool before frosting, if desired.

Close up of muffin tin containing fresh-baked muffins.

Bake muffins until golden brown on top.

You can change the proportion of carrots to zucchini – just be sure the total amount of shredded vegetables in the recipe is the same.

Gluten-free zucchini carrot muffin broken open on a dessert plate.

The muffins turned out light and moist on the inside.

Frosting (optional)

Whip the cream cheese until light and fluffy. Add the honey and continue mixing until combined.

Makes about 1 1/2 dozen muffins.

Adapted from recipe at FlippinDelicious.com.

 

Milo graphic

Milo says….

The ground is like a giant dog newspaper – SNIFFING it is how I keep up with CURRENT EVENTS!

Close-up of zucchini fritter in frying pan after flipping over.

Zucchini Fritters with Sorghum Flour

I like to grow zucchini in my garden every summer and it grows well here in west Texas. But I always have the problem using up all of that zucchini. When I found this recipe I was really excited about having something new to make with zucchini!

One medium zucchini on the counter next to a 1/4-cup measuring cup.

I used three zucchini about this size but I forgot to measure how many cups it made.

Of course, I altered the recipe by adding onions, garlic powder, and a little more flour. It was a little too runny (probably because I forgot to add the cheese!), so I had to use a slotted spoon to scoop it into the ¼-cup measuring cup. I added the extra rice flour because it tends to make fried foods a little crispier. Even without the cheese, these fritters were amazing. My friend Gregg said I could make these every weekend if I wanted to. We were thinking about trying them using eggplant instead of zucchini.

The cayenne pepper gives these fritters a bit of a kick. I actually reduced the black pepper amount to ¼ teaspoon. You could even leave out the pepper if you like and they would be just as good. These make a great side dish with some burgers or chicken cooked on the grill!

Ingredients

  • 2-3 medium zucchini, shredded (about 4 cups)
  • ½ cup onion, chopped
  • 1 tomato, diced
  • 2 teaspoons salt
  • ½ cup sorghum flour
  • ¼ cup white rice flour
  • 1 egg, beaten
  • 1 teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ½ shredded parmesan cheese
  • small amount of oil for frying (I used olive oil)

Directions

Shred the zucchini using a box grater, food processor or juicer. I used a food processor for the zucchini and chopped the onions by hand. If you use the grater or food processor, you will need to squeeze out all the moisture from the zucchini before you add the rest of the ingredients. I just patted it with a paper towel to get out the moisture, but it was still pretty juicy after I added the eggs and tomatoes. If you use a juicer, you can skip the moisture-draining step.

Chopped up zucchini and onions mixed together.

I chopped the zucchini in a food processor.

Sprinkle with the salt and toss well. Let sit for 10 minutes.

Add flour, egg and pepper. Stir to combine.

Flours and spices mixed up in a bowl.

Flours and spices.

An opened bag of Bob's Red Mill Sweet White Sorghum Flour

This is the sorghum flour I used.

Once mixed, gently fold in tomato and cheese.

All ingredients mixed up in a white bowl.

All ingredients mixed together – the tomatoes made it a little soupier than I thought it would be.

Heat a large skillet (or griddle if you’re looking for a less greasy option) with a small amount of oil on medium-low heat.

Pack a 1/4 cup measuring cup with the fritter mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty.

Four zucchini fritters cooking in frying pan.

First batch of fritters cooking.

Close-up of zucchini fritter frying in the frying pan

Frying Fritter!

Cook on each side for 3-5 minutes or until nicely browned.

Four zucchini fritters cooking in frying pan flipped over with crispy side up.

Here’s what they looked like when I flipped them over.

This recipe made 14 fritters.

Zucchini fritters piled up on a plate.

This recipe made 14 fritters about the size of small pancakes.

 

Milo graphic

Milo says….

The BEST thing happened today! Maizy dropped an egg on the floor and I ATE IT! She said I was her little helper. Being a helper TASTES GOOD!