Sunday, August 6, 2017

Millet Zucchini Bread

While being relatively low fat, this gluten free loaf is insanely moist, with a texture similar to a partial whole wheat loaf and the perfect balance of cinnamon, ginger and allspice. 

Gluten Free Zucchini Bread

Are you dealing with Zucchini-Geddon yet? We've been pulling in mounds of the stuff - and it's going into basically everything we can fit it into. However, there's only so much of it that we can saute, bread or casserole! When our dinner routine cries "uncle", I get the pass to use it in a sweeter avenue. I posted a spiced, whole grain zucchini loaf a week or so ago, and was planning another round with it, when I spotted this beauty on Gluten Free Baking. Elizabeth uses mostly millet flour in her loaf, which I was excited by - I never really get a chance to bake with it, always passing it over for my current favourite sorghum.


Gluten Free Zucchini Bread

So millet it was, and I have to agree that it's flavour is fantastic in this spicy quickbread. It has a great texture, and is mild and almost buttery tasting which amplifies the rich flavour of each slice. Being a higher protein flour too, the structure of the batter is definitely more sturdy than one made with, say, a rice flour base. All in all, a fantastic use for some of the zucchini glut - and with a little extra spice for kick, it was a hit during the mid-afternoon slump.

While the original recipe bakes for 40 minutes, mine took significantly longer - roughly 75. I cannot stress the importance of wringing out the zucchini enough - I squeezed the life out of mine, but since the air was fairly humid in the kitchen that day, the bread simply took longer. Start checking at 40 minutes, and go from there - the "poke test" will steer you right.

The other comment I will make is that the texture will be even better if you let the batter stand in the pan for 20 minutes before baking. The flours and guar will rehydrate and eliminate any risk of "grittiness" from the finished product. However, if you're pressed for time, forge on ahead - it's great either way! I can't wait to try this with cocoa powder for a chocolatey loaf too - how awesome would that be?


Millet Zucchini Bread
Adapted from Gluten Free Baking  
Makes 1 loaf, 12 slices
3 cups unpeeled, grated zucchini (about 14 ounces), squeezed dry
6 oz millet flour
6 oz sugar
2 oz sorghum flour
3 tbsp ground flax seed
½ tbsp cinnamon
½ tsp ground ginger
½ tsp allspice
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp guar gum
⅓ cup water
2 large eggs
⅓ cup canola oil
  1. Preheat oven to 350°F. Lightly spray a 9- by 5-inch loaf pan with nonstick cooking spray.
  2. Whisk together millet flour, sugar, sorghum flour, flaxmeal, cinnamon, ginger, allspice, baking powder, baking soda, salt, and guar gum.
  3. Add the water, eggs, and oil, stirring until a thick batter forms.
  4. Fold in the zucchini.
  5. Spread in the prepared pan and let stand 20 minutes.
  6. Bake 1 hour 15 minutes, until tests done.
Amount Per Serving
Calories: 198.2
Total Fat: 7.6 g
Cholesterol: 31.0 mg
Sodium: 12.8 mg
Total Carbs: 30.0 g
Dietary Fiber: 2.7 g
Protein: 3.8 g