Gluten Free Millet Zucchini Bread Recipes

Steps:

• Preparing to bake: Heat the oven to 350 degrees F. Grease a 9- by 4-inch loaf pan.
• Grating the zucchini: Grate the zucchini into a bowl. Put it in a double layer of paper towels. Squeeze the water out of the zucchini into the sink. This will help the zucchini bread to not be too wet. Set aside about 225 grams (or about 2 cups) of the drained zucchini.
• Combining the dry ingredients: In a large bowl, combine the flour mix, psyllium, baking powder, soda, cinnamon, nutmeg, cardamom, and salt.
• Combining the wet ingredients: Whisk together the egg, sugars, olive oil, yogurt, and vanilla extract.
• Finishing the batter: Plop the drained zucchini into the liquids and whisk them together. Sprinkle the dry ingredients over the top of the liquids. Using a rubber spatula, fold the dry ingredients into the wet until no sign of flours remain.
• Pour the batter into the prepared pan. Slide the pan into the oven and bake until the top of the bread is crackly brown and a toothpick inserted into the center comes out dry, 45 to 55 minutes.
• Allow the bread to cool in the pan for 10 minutes. Turn it onto a cooling rack and let it cool to room temperature before slicing into it.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

Steps:

• Preheat oven to 350°F. Lightly spray a 9- by 5-inch loaf pan with nonstick cooking spray. Set pan aside.
• Whisk together millet flour, sugar, sorghum flour, flaxmeal, cinnamon, ginger, allspice, baking powder, baking soda, salt, and guar gum.
• Add the water, eggs, and oil, stirring until a thick batter forms.
• Fold in the zucchini.
• Bake 1 hour 15 minutes, until tests done.

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch loaf pan with parchment paper, and lightly oil the exposed ends of the pan. Spread the zucchini over a few layers of paper towels, cover with a few more layers, and use your palms to press out excess moisture. Set aside while you prepare the batter.
• Whisk the almond milk, maple syrup and chia seeds in a medium bowl to combine; set aside for 10 minutes or until liquid has thickened.
• Sift the coconut flour, millet flour, oat flour, baking powder, cinnamon and baking soda into another medium bowl. Add the almond meal and whisk to combine; set aside.
• Add the eggs, oil, vanilla, vinegar and salt to the chia mixture, and whisk until evenly combined. Set aside about 1/4 cup of the zucchini, and stir the remainder into the chia mixture. Add the flour mixture, and stir with a spatula until evenly combined. Pour the batter into the prepared loaf pan. Spread the remaining zucchini over the top, and sprinkle with chopped almonds.
• Bake until a toothpick comes out clean, 1 hour. Let cool for 20 minutes in the pan before turning out.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.
• Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake.
• Whisk together white sugar, white rice flour, sweet rice flour, cornstarch, tapioca, baking powder, cinnamon, baking soda, xanthan gum, and salt in a large bowl. Stir zucchini mixture into flour mixture until batter is well blended; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
• Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.