“Oops,” my mom texted me, “I had a garden malfunction…” Those six butternut squash plants? They were actually zucchini. On top of the six zucchini plants she’d already bought. Oooof.
If you find yourself in a similar pickle this summer, you’ll need a gluten free zucchini bread recipe in your back pocket for when shit hits the fan. Read on for a zucchini recipe roundup and some exciting updates after the jump!
Despite not having a garden, I’ve been on a real gluten free zucchini bread bender recently. After three attempts, I think we’ve achieved Definitive Gluten Free Zucchini Bread status. That recipe is below, but click on the photos to see some past zucchini gems as well:
With that out of the way, it’s time for the promised news:
I have a job! At a bakery! As a baker!
This is basically how it comes out of my mouth every time. I’m pretty excited.
Before we moved to Detroit, I started following various local Instagrammers to get a feel for the area. One was Sister Pie, a bakery specializing in, yep, amazing pies, but also some gluten-free stuff. (YAAAAAAAY.) The moment I walked in the door, I knew I had to work there.
While simultaneously applying for big girl jobs, I put together a separate culinary resume just in case. Job-hunting is always marked by internal turmoil over following your dreams or furthering your career, and I always end up feeling like I made the wrong choice.
After a few weeks of drafting cover letters and sending resumes into the ether…
…Sister Pie had an opening for a pastry baker.
I ran around in hysterical happy circles, then breathlessly hammered out a cover letter and zipped off my resume. Oh please, oh please, oh please. I know it’s a long shot and I basically have no professional experience, but I have a blog? And I will bake you something if you give me an interview?
By some miracle, they took me up on the offer and scheduled a four-hour shadowing exercise. I bumbled through it and sheepishly presented some fruit galettes made with my favorite gluten-free pie crust. I’m not above bribing people with food, especially with a dream job on the line. The galettes must’ve sealed the deal, because the owner emailed back the next day: you’re in! I sent my husband a text with a lot of exclamation points and hugged the cats. I’m a baker, guys! A real baker!
For the last few weeks, I’ve been learning the ropes and trying to make fewer stupid mistakes every day. I come home exhausted yet so grateful for the opportunity to hone my craft with a team of unbelievable women.
Real talk: What would your life be like if people’s faces lit up when you told them what you do? 40 hours a week is half of your waking life. Give yourself permission to spend it doing work you love.
- 12 ounces (2.5 packed cups) grated zucchinni
- 2 eggs
- 100g (scant 1/2 cup) applesauce
- 45g (1/4 cup) vegetable oil
- 140g (3/4 cup, lightly packed) brown sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon psyllium husk powder*
- 70g (scant 1/2 cup) brown rice flour
- 60g (1/2 cup) tapioca starch
- 70g (rounded 1/2 cup) sorghum flour
- 30g (1/3 cup) unsweetened medium flake coconut
- 75g (2/3 cup) chopped walnuts
- 50g (1/3 cup) chopped dates
- Preheat oven to 350F and line an 8" x 4" loaf pan with parchment. Set aside.
- Mix together all wet ingredients (zucchini through vanilla) with your favorite wooden spoon. Add dry ingredients, coconut, and mix-ins and stir together until flours are incorporated into the batter.
- Pour into prepared loaf pan and bake 55-65 minutes, until a toothpick inserted in the center comes out clean.
- Remove from oven and cool 10 minutes in pan, then remove to a cooling rack to cool almost completely before cutting in. Loaf will last, covered, 2 days.
- *Optional, but helps bind the loaf a bit better. Use if you don't plan to eat the loaf immediately.