Gayle’s Zucchini Bread

Diet
[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Vegan: use egg replacement
[x] Gluten free: use GF all purpose flour
[x] Weight Maintenance: limit to 1 portion
[O] Keto
[x] Mediterranean
[O] Lectin Avoidance: grain, wheat
[x] Oxalate Avoidance
[x] Purine Avoidance
[x] Food Allergies EGGS, GLUTEN

Gayle’s Zucchini Bread

A tasty zucchini loaf, great with butter after toasting.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Loaf breads, Zucchini Bread, zucchini Loaf

Servings: 10 loaf

Calories: 127kcal

Author: Patty

Equipment

• Measuring cups and spoons
• Bowl for dry ingredients
• Whisk (to combine dry ingredients
• Bowl for wet ingredients
• Grater and Planer Zester
• Rubber spatula
• Large loaf pan or two small loaf pans
• Cooling rack

Ingredients

Dry Ingredients

• 1½ C AP flour Use gluten or gluten free 1+1 AP flour
• 1 T psyllium seed husk
• 1 t slightly heaping cinnamon
• 1 t freshly ground nutmeg
• ½ t kosher salt
• ½ t baking soda
• ¼ t baking powder

Wet Ingredients

• 2 t lemon zest
• 1/3 C sugar
• 1 C grated unpeeled zucchini
• ¼ C oil
• 2 large eggs
• 1/4 second Olive oil spray for baking pans

Instructions

Mise en Place

• Oven to 350F.
• First wash your hands, lemons and zucchini.
• Gather all the measuring cups and spoons and setup all the spices and seasonings.
• Zest a lemon, and using the same planer grind the nutmeg. Then oil spray a loaf pan.

Dry Ingredients into Bowl

• In one bowl add the dry ingredients: (do not add sugar to dry ingredients), flour, psyllium seed husk, cinnamon, baking soda, nutmeg, and baking powder.
  

Wet Ingredients into Bowl

• In another bowl, add the sugar (in most cases sugar is always added to the wet bowl),and wet ingredients: eggs (and mix until frothy) and then add grated zucchini, lemon zest, oil, and eggs. Spend time with the wet ingredients so they are fully mixed and more liquid than chunky.
  

Bake

• Add wet to dry and mix well.
  
• Then with a rubber spatula scrape dough into the oil sprayed loaf pan. Cook for 1 hour and let cool on a rack before cutting. (Depending upon the ingredients and conditions the “dough” may be liquidy or thick, do not worry both types will work.)

Notes

This is great toasted with a cup of tea in the morning. The smell of cinnamon and nutmeg fills the house with warmth. If you can have butter on it, all the better.

This is such a messy cooking process, that making 1 or 4 results in the same mess. So I always make at least 4.

The loafs freeze well. I have had them in the freezer up to a year and have had no problems. Also great as gifts once you are sure it tastes the way you want.

Naming: This bread is named after Gayle, a woman in NY who I send a loaf to every December for the holidays. Over the years, the holidays are not the same if I do not make this bread and have her sister hand deliver it for breakfast.

Source: This is a modification of an older Betty Crocker recipe I have been using and changing for years. The original recipe had 1+ cup of sugar but these days that is just too sweet for me. It also called for chopped walnuts but I do not like nuts in my bread so do not include them.

Nutrition

Serving: 1slice | Calories: 127kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 257mg | Potassium: 71mg | Fiber: 1g | Sugar: 8g | Vitamin A: 72IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg