Zucchini Bread:Gluten Free, Sugar Free, Sweetened with Stevia

So, I decided that I wanted to experiment and bake a loaf of zucchini bread today. I adapted my recipe from this one from Smitten Kitchen.

I have recently learned, through experimentation and research of ye good ole internet, that when baking with gluten free flours and flour blends, you need more egg and about 1/4 teaspoon of xanthan gum in addition to what is already in your flour blend or 1/4 teaspoon per cup of flour blend that doesn't already have it. If you are STILL having trouble with your goodies being crumbly or dry, try using a flour with more protein in it, such as buckwheat flour. I also like to add a tablespoon or so of milled flax seed or you can incorporate it into your flour measurements. Flax seed is a great way to get fiber and also contains omega 3 fatty acids! AND ITS PRACTICALLY TASTELESS!


Yield: 1 loaf, approximately 12 muffins



3 large eggs
1/2 cup coconut oil
35 drops SweetLeaf Vanilla Creme Liquid Stevia Drops
6 packets of PureVia Stevia (I would normally have used about 1 TBS of SweetLeaf brand stevia powder but I was out.)
1 cup grated zucchini
1 teaspoon vanilla extract
1 1/2 cups of Namaste Foods Perfect Flour Blend
1/4 tsp xanthan gum
1/2 tablespoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon sea salt
1/4 cup chopped walnuts or pecans (optional)
1/2 cup dried cranberries, raisins or chocolate chips, unsweetened carob chips (which is what I used), or a combination t (optional).

Preheat oven to 350°F.

Grease and flour one 8×4 inch loaf pan, liberally. (This is necessary even for non-stick pans!!) Alternately, line 12 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and stevia, then zucchini and vanilla.

Combine flour blend, cinnamon, nutmeg, ginger, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir in the egg mixture. Divide the batter into prepared pan.

Bake loaves for 55 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. I baked mine for approximately 55 minutes.  

Take out of oven and let rest about 5-10 minutes before serving. 

This is the best gluten free texture of anything I have baked thus far! It was almost like a regular zucchini bread! Usually my stuff ends up a bit dense, so I will definitely be adding more xanthan gum and egg to my other recipes!  
It is deliciously crisp and crunchy on the outside and soft in the middle! I love crunch, so if you don't, I'd start watching it at about 40 minutes, though I don't think you can keep it from getting even the slightest bit crunchy.  

BON APPETITE!