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Gluten-free Courgette Bread

Published on02/10/201830/04/2024

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Gluten-free Courgette Bread

Recipe by Kirsi Euspilys

0.0 from 0 votes

Doses

bread

Cooking time

minutes

Juicy gluten-free zucchini bread is made from Virtasalmen Viljatuote' Gluten-free dark flour mix.

Ingredients

100 g boiled potato
150 g courgette
1,5 dl milk
1tspsalt
2 tbsp farina sugar
1 pss dry yeast
1 dl pumpkin seeds
3 dl Virtasalmi Cereal Product Gluten Free Dark Flour Puree

Preparation

Mash the potatoes, zucchini and milk in a hand blender to a puree.
Warm the survos around. 40 degrees, add salt, sugar and dry ingredients and mix by hand.
Let the dough rise at room temperature for a good hour.
Shape the dough into two oblong "sandwiches".
Bake at 200 degrees for just over half an hour.
If you take the pumpkin from the freezer thawed, the pumpkin will be heavier and waterier. Gluten-free zucchini bread has a fairly dense texture.

Kirsi Epäpäilys | Villa Kanerva's Baking Oven

Kirsi Epäilys

I'm a home baker and cook who lives in a rural area by a lake and is addicted to using the oven. I bake with a relaxed approach, applying recipes according to what I find in the cupboard and preferably bake everything in the oven.

B L O G
Villa Kanerva's Leivinuuni

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Gluten-free Courgette Bread