Gluten and Dairy-Free Versatile Quick Breads
Over the years, my mom and her mother, my grandma Mary, have embraced cooking and baking gluten and dairy-free. (At first for my sake, but now my mom is also gluten and dairy-free.) A couple of months ago, my grandma made this versatile Gluten and Dairy Free Quick Breads Recipe (zucchini) and sent it over to our house. It was PERFECT!
I mean, perfect…
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I immediately remembered what Zucchini bread with gluten tasted like when eating this zucchini quick bread of hers!
Unfortunately, this month my sweet, energetic and selfless grandma passed away. Our family has been blessed by finding her handwritten recipes all over her kitchen. And her handwritten Bible verses and notes she took as she listened to sermons. God is good to the brokenhearted.
no zucchini, no problem! A Versatile Quick Breads Recipe
My mom had given me a copy of this versatile quick breads recipe a couple of months ago, but I didn’t have any zucchini to use. I did have a few ripe bananas though. So, I decided to see if the recipe would still work with bananas.
Fortunately, it worked great! This recipe has such a wonderful combination of spices too. It’s just a delight.
Later, my mom tried the versatile quick breads recipe with pumpkin puree and topped it with dairy-free “cream cheese” frosting. And all the dairy-free people drooled…
So this awesome Gluten and Dairy-Free Zucchini Bread recipe from grandma Mary is really versatile! Banana, Zucchini and Pumpkin, maybe even more!!
More recipes like this
- A “Creamy” Rhubarb Custard Pie {Gluten and Dairy-Free}
- Most Amazing Gluten and Dairy Free Caramel Rolls
- Scalloped Potatoes and Ham {Gluten and Dairy Free}
- Strawberry Rhubarb Oatmeal Bake
Versatile Quick Breads Recipe- Zucchini, Pumpkin and Banana
Equipment
- Blender or Food Processor
Ingredients
- 4 large eggs
- 1 c white sugar
- 1 c brown sugar
- 2 c grated zucchini, or mashed bananas, or pumpkin puree
- 3 c gluten free all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- ½ T cinnamon
- ½ tsp baking powder
- 1½ tsp gluten free vanilla
Instructions
- Preheat the over to 325°
- Beat eggs until they are light
- Add the remaining ingredients
- Bake for 1 hour, or until done. (Toothpick should not come out wet)
How to use this Versatile quick breads recipe
You can easily swap out zucchini for pumpkin, or pumpkin for bananas!
For example, this recipe calls for 2 cups grated zucchini (originally); however, you can add two cups mashed bananas or two cups pumpkin puree. It is really easy to make into several different kinds of breads.
I love this recipe not only because it’s my beloved grandma’s, but because I can use it for whatever I have on hand or whatever season it is!
Conclusion
My sweet grandma Mary would have loved that her little concoction is blessing others, so I am really excited and proud to share it with you! She was an excellent baker and embraced learning to bake gluten free like a pro. I will be sharing more of her wonderful recipes over the years!
I hope it fills your family’s tummies and becomes a recipe you can make memories around too.
This healthy and versatile quick breads recipe is one that can really be a go-to recipe. Pin it, so you don’t lose it!
Need a Dairy Free cream cheese frosting? Check this one out!
Enjoy This? Pin it for Later!
