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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Recommend Not My Mama's Zucchini Bread (grain-free, gluten-free) (Email)

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Grain-free zucchini bread, hooray!

Yeah, yeah, I know I'm a few weeks behind for the height of the annual zucchini deluge. But I found a big bag of discounted on-the-verge organic zucchini at the co-op for only $2.99 and I needed to give it a home. Zucchini bread, here I come!

This is a recipe that I adapted from a fusion of two totally different recipes, a Grain-Free Zucchini Bread from Joyful Abode and Heidi's recipe for "My Special Zucchini Bread" from 101 Cookbooks. I had made a sugar-free, gluten-free but still grain-packed version of Heidi's bread earlier this summer that was awesome (I never posted it, so don't waste your time looking).  Now that I'm attempting to take a grain-break, I decided to recreate it without grains. Using Joyful Abode's recipe as a grain-free guide, I came up with this version.  

It's not my mama's zucchini bread, that's for sure. My mom has a zucchini bread recipe that has been developed after years of adaptations and revisions by various members of my family. If my memory serves me, I believe the recipe card in her overstuffed recipe box actually says "Zucchini Bread Combined Revised". Awesome, right?  This bread was a regular staple during the summer and at holiday time, and for good reason - it is totally delicious. It is packed with gluten, sugar, pineapple, walnuts, and all sorts of amazing things that make The Family Zucchini Bread Recipe awesome.  Having been raised on good bread, I have always loved the stuff.  I really miss it!  

In an attempt to satisfy my nostalgic desires for zucchini bread, I've been messing with zucchini recipes constantly the last two summers, hoping desperately to form a recipe that I can call "mine". But sadly, I just hadn't had much in the way of success. While none of my experiments have been disasters per say, none of them have been great.  I remember one zucchini loaf (if you could call it that) I baked last summer in particular. It was a gluten-free vegan recipe I had developed that included way too much flax meal and too much pureed prune. It was a bit too gummy to be considered a proper loaf of bread.  But when diced, warmed in the oven, and covered in an on-the-fly spiced coconut milk sauce (kind of like a faux-hard sauce), it became something rather like zucchini bread pudding.  It was probably the most delicious way to eat massive quantities of fiber that I've ever experienced.  Ah yes, all my attempts at zucchini bread were either too moist and dense, too dry and crumbly, or just tasted kind of weird. 

But this attempt? This one is different. This one, my friends, is a winner.  BAM!  Look at those slices! Amazing.

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