Gluten-free Zucchini Loaf and Stir-fry Recipes

A Versatile Summer Squash for Wheat-free Baking and Cooking

Sep 12, 2008 Stella Walsh

Zucchini is a multipurpose summer squash that is easy to work with in many different recipes, including gluten-free baking and cooking.

These summer squash can grow to be quite large. However, the smaller zucchini work better in recipes because they have more flavor. This is important because zucchini has a very mild flavor to begin with.

According to the Reader’s Digest book Foods That Harm, Foods That Heal zucchini are very low in calories and a good source of vitamins A, C and folate. It does contain beta carotene, but this antioxidant is lost if the skin is thrown away.

The recipe ideas for this vegetable are quite numerous, everything from stir-fries, to vegetable lasagna, to baked goods. It is also soft enough to cut into sticks and use as a snack or include on a veggie and dip platter.

Gluten-free Zucchini Loaf

The oven is pre-heated to 350 degrees F and a 9x5x3 loaf pan is greased lightly.

Dry Ingredients:

The following ingredients are sifted together in a mixing bowl:

• 2 cups gluten-free flour
• 2 tsp guar gum
• 1/2 tsp cinnamon
• 3 tsp gluten-free baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet Ingredients:

The following ingredients are beaten together in a mixing bowl:

• 1 egg
• 1 cup rice milk
• 1/4 cup vegetable oil (sunflower is used here)
• 1/2 cup brown sugar

Steps:

1. The beaten wet ingredients are added to the dry ingredients and beaten for about 30 seconds.
2. 1 and 1/2 cups of grated and drained zucchini are added to the mixture and stirred just enough to mix it well. The batter will be lumpy.
3. The mixture is poured into the greased loaf pan and baked at 350 degrees F for about 65-70 minutes.

Note: To check for doneness a toothpick is inserted into the top of the loaf. If it comes out clean the loaf is baked through.

Gluten-free Stir-fry with Zucchini

Vegetables:

1 cup of each of the following fresh vegetables(chopped) is required:

• broccoli
• carrots
• sweet pepper
• onion
• mushrooms
• zucchini

Steps:

1. 3 tbsp of vegetable oil is added to a large skillet. It is heated to medium heat.
2. 1 clove of garlic crushed and 1 tsp of grated ginger are added to the oil.
3. The broccoli, carrots, and onion are added to the oil and cooked for 2-3 minutes, stirring occasionally.
4. Next the sweet pepper is added and cooked for another 2 minutes.
5. Finally, the mushrooms and zucchini are added, and everything is cooked for another 3-4 minutes, continuing to stir occasionally. Salt and pepper are added to taste, along with 1 tsp of parsley.

Note: The cooking time and combination of vegetables can be altered to suit individual taste.

The stir-fried vegetables can be served over white or brown rice. Toasted gluten-free garlic bread will make this a complete meal.

Optional Recipe for Gluten-free Zucchini Muffins

1 cup of grated zucchini substituted for the mashed banana in the Gluten-free Banana Muffin Recipe will produce beautiful gluten-free zucchini muffins.

Zucchini is a versatile vegetable that can be used in many tasty and healthy gluten-free recipes.

The copyright of the article Gluten-free Zucchini Loaf and Stir-fry Recipes in Allergies is owned by Stella Walsh. Permission to republish Gluten-free Zucchini Loaf and Stir-fry Recipes in print or online must be granted by the author in writing.

Gluten-free Zucchini Loaf

Chopped Zucchini for Gluten-free Stir-fry

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