Holiday Zucchini-Cranberry Bread(gf)

Updated: Nov 8, 2019



Welcome to the Holidays! I have family coming into town for Thanksgiving, new decorations in the making… and a BIG Christmas surprise planned for the kiddos.


There’s so much to look forward to, not the least of which are the beautiful Holiday ingredients we all get to use. I love using all the oranges and browns of Fall… but tonight I’m really excited for some red and white in our photos, decorations and food

I just couldn’t wait any longer… I had to use some cranberries.


I love adding them to Zucchini Bread, it gives it lovely Holiday twist for not more effort.

This recipe is made with Coconut Sugar and a blend of Rice and Almond Flours. Coconut Sugar does not give you that nasty sugar spike that brown or white sugar will, but bakes in a similar way to brown sugar.


For Gluten-Free cakes and breads I think the combo of white rice and blanched almond flours is truly superior. In addition to making a moist and fluffy loaf that rises nicely, you get a protein boost from the almonds! I buy my almond flour at Costco or Amazon.

I will serve this alongside scrambled eggs, or perhaps our Easy Baked Frittata. I love adding Homemade Cranberry Sauce to a slice of this too!

Note: For a ‘semi-clean’ version of this quick bread you can sub in Raw Washed Sugar and white Spelt flour. Omit the Xanthan Gum in this variation.


Ingredients

  • 3 free range eggs

  • 1 1/2 c. coconut sugar

  • 1/2 c. grassfed butter, melted

  • 2 tsp vanilla

  • 1/2 c. applesauce

  • 1 1/4 c. white rice flour

  • 1 1/4 c. blanched almond flour

  • 1/4 tsp xanthan gum

  • 1 tsp baking soda

  • 1/2 tsp making powder

  • 1/2 tsp sea salt

  • 3 tsp ground cinnamon

  • 2 1/2 c. grated zucchini ( I leave the skin on, because I think the green is pretty! Once grated, I let it sit on paper towel for about 10 mins to drain some of the excess liquid)

  • 1 c. fresh whole cranberries

  • parchment paper


Instructions

  1. Preheat the oven to 350 degrees ( 160 degrees if you are in Europe etc) and prepare two 9x5in loaf pans by brushing lightly with melted butter, then lining with parchment paper. I let the paper come up the sides a bit, making it easier to lift out the finished loaf.

  2. Grate your Zucchini on a regular cheese grater and then allow it to sit on a few sheets of paper towel while you get on with the rest of the baking!

  3. In a medium sized bowl whisk together the eggs, melted butter, applesauce, vanilla and coconut sugar. Give it a whisk for a minute or two to get some air in there... this will make the bread light and fluffier.

  4. In a separate bowl mix together all of your dry ingredients. The flours, gum, baking soda and powder, cinnamon, and salt.

  5. Pour the dry ingredients into the wet and mix to the count of ten with a rubber spatula or wooden spoon. You don't want to over mix it.. just enough to blend in the flour fully.

  6. Now gently fold in the Zucchini and Cranberries.

  7. Divide the mixture evenly between the two loaf pans and bake in the oven for 20-25 mins. You want to be a lovely golden brown.

  8. Remove from the loaf pans and allow to cool for 10 mins or so before you cut it. Don't forget to add a spoonful of our Cranberry Sauce!

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