Zucchini Bread Recipe: They Couldn't Tell It Was Gluten Free,  It's So Delicious!
Channel: Rockin Robin Cooks
Date: 14/09/2022

I made this for family and friends and everyone really liked it! It has a hint of cinnamon and sweetness and is super moist. This will be your new go-to zucchini bread recipe!
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Timestamp:
00:00 intro
00:28 Chef Joke #1
00:38 How to prepare the zucchini (get the water out)
01:44 Tip on what to do with left over zucchini
02:35 preparing the dry ingredients
03:15 preparing the wet ingredients
04:53 combining the wet and dry ingredients
05:30 the baking dish to use 
05:45 How long to bake zucchini bread in the oven
05:54 Chef Joke #2 
06:07 How to test for doneness and when
06:30 When and how to slice the moist bread
06:41 Taste test!
06:51 The recipe you should watch next, it's so good.
07:02 Outro 

Gluten Free Zucchini Bread
Ingredients:
1 ¾ cup Bob’s Red Mill 1 to 1 Baking Flour
½ cup coconut sugar
½ cup unsweetened applesauce
2 eggs
2 zucchini grated (about 1 cup or a little more packed)
1 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Vanilla extract
¼ cup honey
1 heaping tsp. Ground cinnamon
¼ cup melted butter, salted is fine
¼ tsp. Salt

Directions: 
Preheat oven to 350 degrees F.

Grate the zucchini first so it has time to drain the water out. Use a fine grater and then place the zucchini in a fine strainer over a bowl to catch the water. Use your hand to squeeze the zucchini to extract as much water as possible.

In a medium bowl add the flour, baking powder, baking soda, cinnamon and salt. Use a whisk to combine everything.

In a mixing bowl add the melted butter and the coconut sugar. Using a hand mixer combine to help dissolve the sugar. Then add the eggs, applesauce, honey,  and the vanilla extract. Mix on low speed to combine.

Next pour the dry ingredients into the wet ingredients and mix on low again for about a minute or two to combine everything. Scrape down the sides of the bowl as needed.

Give the zucchini one last squeeze and add the zucchini to the bowl, spreading it around. Use a spoon or spatula to stir it in.

Pour the batter into a loaf pan about 9 x 4 inches. Spread the batter evenly in the pan. Place in a 350 degree F oven and check for doneness starting at 40 minutes and then every 5 minutes thereafter. When the toothpick comes out clean you know it’s done.

Let the bread cool in the pan 5 to 10 minutes before taking it out of the pan. I let mine cool another 10 minutes on a cooling rack before slicing with a serrated knife. It just makes slicing easier. Enjoy!

Thanks for watching and sharing!
Rockin Robin
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