{"id":3231,"date":"2020-08-04T19:25:34","date_gmt":"2020-08-04T19:25:34","guid":{"rendered":"http:\/\/www.milehighmitts.com\/?p=3231"},"modified":"2020-11-09T17:40:24","modified_gmt":"2020-11-09T17:40:24","slug":"zucchini-bread-gluten-free-dairy-free-high-altitude-options","status":"publish","type":"post","link":"https:\/\/www.milehighmitts.com\/zucchini-bread-gluten-free-dairy-free-high-altitude-options\/","title":{"rendered":"Zucchini Bread (gluten-free, dairy-free, high altitude options)"},"content":{"rendered":"\n
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This is a classic, easy Zucchini Bread recipe filled with shredded zucchini, cinnamon and nutmeg, and lightly sweetened with applesauce and brown sugar, for a simple and flavorful Summer breakfast.<\/p>\n\n\n\n\n\n\n\n

Is there such a thing as too much cinnamon when baking?<\/h2>\n\n\n\n

Especially when it comes too Zucchini Bread?!<\/strong><\/p>\n\n\n\n

Okay, there really is such a thing as too much cinnamon, but I’m from a family where there is never enough cinnamon<\/em>, and this bread is a great example of that.<\/p>\n\n\n\n

I don’t know about you, but to me Zucchini Bread needs to be filled with cinnamon flavor, have a hint of nutmeg, plenty of shredded zucchini<\/strong>, be moist, quick and easy to make.<\/p>\n\n\n\n

This recipe has all that! And it’s lightly sweetened with less sugar (using applesauce), making this loaf a bit healthier too!<\/p>\n\n\n\n

This recipe has a few options too, so you can make it gluten-free, dairy-free and in a high altitude.<\/strong> You can also trade out the brown sugar for maple syrup if you prefer, and you can add nuts and\/or chocolate chips if you’d like too!<\/p>\n\n\n\n

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Questions about this Zucchini Bread…<\/h3>\n\n\n\n

This Zucchini Bread can be made regular or gluten-free?<\/strong><\/p>\n\n\n\n

Yes. Similar to my Banana Bread<\/a> recipe, this Zucchini Bread can be made with an all purpose flour or with a gluten-free all purpose flour.<\/strong> For a gluten-free all purpose flour, I’ve used and recommend Bob’s Red Mill gluten-free 1-to-1 baking flour<\/a>, Pamela’s gluten-free Baking and Pancake mix<\/a>, and King Arthur Measure for Measure<\/a>.<\/p>\n\n\n\n

To make this bread dairy-free, <\/strong>simply switch the butter out for either coconut oil or a dairy-free butter alternative stick (like Earth Balance).<\/p>\n\n\n\n

To make this bread more naturally sweetened, <\/strong>you can swap out the 1\/2 cup of brown sugar with 1\/3 cup of maple syrup instead.<\/p>\n\n\n\n

What do I do with my zucchini?<\/strong><\/p>\n\n\n\n

First, you’ll need to shred it with either a food processor (which I highly recommend) or with a hand grater.<\/p>\n\n\n\n

Next, you’ll take your shredded zucchini and pat it till it’s mostly dry, either between paper towels or dish towels. Because all zucchini are different, and some may be more full of moisture than others, I recommend patting it dry for the most consistent results.<\/p>\n\n\n\n

Let’s talk mix-in’s<\/strong> too:<\/strong> You can add about 3\/4 cup or so of your favorite chocolate chips (milk, semi-sweet, dark, dairy-free, cinnamon, etc.) and\/or walnuts for a fun extra addition to make this bread even tastier!<\/p>\n\n\n\n

And wait, I can also bake this bread at high altitude?!<\/strong><\/h4>\n\n\n\n

Yes!! No collapsing bread that’s mushy in the middle here. You’ll need to:<\/p>\n\n\n\n