Okay, here’s my blog post about making gluten-free blueberry zucchini bread, written in a casual, conversational style, and using basic HTML tags for formatting:
So, I’ve been trying to eat a little healthier lately, which for me, means cutting back on gluten. But I also have a HUGE sweet tooth. Enter: gluten-free blueberry zucchini bread. I found some recipes online, but I kinda just winged it, and it turned out pretty darn good! Here’s what I did:
Getting Started
First, I grabbed all my ingredients. I’m a big fan of “dump and stir” recipes, so I wanted this to be as simple as possible.
- Some gluten-free flour blend (I just used what I found that seemed to work).
- Baking soda, because, you know, bread needs to rise.
- A little salt, because even sweet stuff needs salt.
- Cinnamon! I love cinnamon.
- Some Suger.
- Eggs. I used two, but maybe three would be better?
- Oil. I used vegetable oil because it’s what I had.
- Vanilla extract. The good stuff.
- A zucchini. I shredded it up using a cheese grater.
- Blueberries. Fresh ones, because it’s summer!
Mixing it Up
I preheated my oven to 350 degrees Fahrenheit. Gotta get that thing hot!
Then, I took two bowls. In the first one, I dumped in all the dry ingredients: the flour, baking soda, salt, and cinnamon. I gave it a good whisk to mix it all up.
In the second bowl, I cracked the eggs, poured in the oil and vanilla, and added the sugar. I whisked that all together until it was nice and smooth.
Then, I poured the wet ingredients into the dry ingredients. I mixed it all together with a big spoon. Don’t overmix it! Just until it’s all combined.
Next, I gently folded in the shredded zucchini and the blueberries. Gotta be gentle with those berries!
Baking Time!
I greased up a loaf pan with some cooking spray. You could use butter, too, I guess.
I poured the batter into the pan and popped it in the oven. I baked it for about 50-60 minutes. I just kept checking it with a toothpick – when it comes out clean, it’s done!
The Result
I let it cool in the pan for a little bit, then I took that bread and Iturned it out onto a wire rack to cool completely. It smelled AMAZING.
And that’s it! Super easy, right? The bread was moist and delicious, and I didn’t even miss the gluten. The zucchini makes it extra moist, and the blueberries are little bursts of sweetness. I’d definitely make this again!
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