Pain rapide à la courgette sans gluten

Ingrédients

• 2 cups (240 g) gluten-free all-purpose flour
• 1 teaspoon (3 g) xanthan gum
• 1 teaspoon (4 g) aluminum-free baking powder
• 1/2 teaspoon (2.5 g) baking soda
• 1/2 teaspoon (3 g) kosher or fine sea salt
• 1 1/2 teaspoons (4 g) ground cinnamon
• 2 large eggs (, room temperature)
• 2/3 cup (145 g) light brown sugar, packed
• 1/2 cup (120 mL) milk or unsweetened coconut milk beverage, room temperature
• 1/3 cup (80 mL) avocado oil or other neutral oil
• 1 teaspoon (5 mL) pure vanilla extract
• 2 cups (200 g) grated zucchini*

Préparation

1. 1

   Preheat the oven to 350F and spray a 9x5-inch loaf pan with gluten-free nonstick cooking spray, then line with parchment paper.

2. 2

   In a large bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, baking soda, salt, and cinnamon. Set aside.

3. 3

   In a medium bowl, whisk together the eggs, brown sugar, coconut milk, oil, and vanilla extract.

4. 4

   Pour the wet ingredients into the dry ingredients. Mix until just combined, then fold in the grated zucchini.

5. 5

   Transfer the batter to the prepared baking pan. Bake for 50-60 minutes or until a cake tester or toothpick comes out clean. Cool in the pan for 20 minutes then remove the bread from the pan, remove the parchment paper, and cool on a wire rack.

6. 6

   Keep the bread wrapped tightly in plastic wrap at room temperature for up to 3 days. To freeze, wrap tightly in plastic wrap then freeze in a freezer-safe bag for up to 3 months.