Gluten Free For Good


More About Melissa


Although I did get a bunch of kale in last week’s Grant Farms CSA delivery, I’m getting the impression that zuchinni is about to become the new kale. Isn’t it about that time? When zucchini starts to push its way to the top of the food chain? Global veggie domination? Luckily I like zucchini. It’s a mild squash, moist and pleasant and quite easy to mix (or hide) in almost anything you cook or bake. Try adding some to pancakes or waffles, it’s seriously good. Plus, you won’t feel nearly as guilty eating pancakes floating in maple syrup if there’s a vegetable involved.

I made this bread several days ago and it was gone within 24 hours. As you might have guessed, it’s gluten-free, but my gluten-eating taste-testers absolutely loved it. So, those of you who have been inundated with zucchini and cherries, it’s time to make some breakfast bread. Or muffins. Or pancakes.

cherry zucchini bread (recipe adapted from a zucchini bread recipe from Pamela’s Products)
what you need

2 cups Pamela’s baking mix *
1 cup shredded zucchini (firmly packed)
1 cup pitted and chopped cherries
2 eggs
1/2 cup sugar *
1/4 cup coconut oil
2 teaspoons cinnamon
1 teaspoon vanilla
1 teaspoon orange zest (optional)
1/2 teaspoon salt
1/4 teaspoon nutmeg


what you do
In a medium-sized bowl, whisk together baking mix, cinnamon, salt and nutmeg. In a separate bowl, beat together eggs, oil and sugar for 1 minute on medium speed. Add vanilla and mix well. Blend dry ingredients into wet ingredients and gently stir in zucchini, cherries and orange zest. Fold into well-greased 8 x 4 inch loaf pan and bake in preheated 350 degree oven for about 1 hour or more, or until knife or toothpick inserted in center comes out clean. (Check after about 30 minutes – I had to cover the top loosely with foil because it was browning too quickly.) Cool for 5 minutes, remove bread from pan and place on cooling rack.

I ended up baking this for about 1 hour and 8 minutes, to be exact. I also used a glass pan. Adjust according to your oven and pan selection.

* I rarely use sugar in my baking. I prefer maple syrup, but these ingredients (zucchini and cherries) provided a very moist batter, so I didn’t want to add more liquid. I used organic raw cane sugar.

* If you use regular wheat flour, make sure you add leavening agents. The leavening agents in Pamela’s Baking Mix are equal to approximately 1 teaspoon baking powder and 1/4 teaspoon baking soda per cup. You might have to make some minor adjustments when substituting flours. Leave me a comment if you need more help with substitutions.


* For muffins, fill greased or paper-lined muffin cups 2/3rds full. Bake in preheated 350 degree oven for about 30 to 40 minutes.

zucchini nutrition profile and tips
• Low in calories; good source of fiber, vitamins A, C, B6, folate, iron, magnesium, potassium and protein.
• No need to peel, simply scrub clean.
• Store whole in the refrigerator for up to a week.
• Puree and store zucchini in airtight container in the freezer. This is a wonderful thickening base for soups and stews (without using flour). You can also freeze grated zucchini for later use in breads and muffins.
• Use chunks in kebobs along with other veggies or meats.
• Add slices to homemade pizza (yum).
• Use in spaghetti sauce, casseroles, lasagna or baked egg dishes.
• Grate raw on salads or use in breads, muffins, cakes, waffles or pancakes.
• Add chunks to soups and stew at the end of cooking.
• Use thin slices in sandwiches.
• Use small chopped zucchini chunks in egg, tuna or salmon salad.
• Cut in large chunks or slice whole zucchini in half, toss in a small amount of olive oil, place on a cookie sheet, season and grill in a preheated 400 degree oven until lightly brown. You can also do this on an outdoor grill.
• Hmmm? Zucchini ice cream, anyone? I’ll keep you posted. My beet ice cream was wonderful. So was my rhubarb sherbet, so I’m not making any judgments until I try it.

Joy, peace and zucchini!

Tags: , , , ,

10 Responses to “cherry zucchini bread”

  1. Laura says:

    Mmm…cherries in the zucchini bread! I like 🙂 If you have not yet tried Lakanto for just such recipes that need the extra fill of dry sweetener, you would likely enjoy that option! We use it here when making items like this one. Sounds good! We are rolling in summer squash at the moment. Zucchini is on it’s way!

  2. Melissa says:


    Thanks for the comment and suggestion. I have never used lakanto, mainly because it’s not easy to come by and I’m also not crazy about sugar alcohols. Having said that, I’ve heard that lakanto is less likely to bother people who are sensitive to sugar alcohols. I almost always use maple syrup or honey for my baking and cooking and like those the best, but sometimes a good handful of organic sugar cane works best. This bread is one example of that. I did a series of posts on sugars, but because I’ve never used lakanto, I didn’t include it in the information. I’ll have to check it out. Thanks for the information. I appreciate it!

  3. Kay says:

    No baking powder. No baking soda. No cherries. No sugar. I’m so screwed! I planted several zucchini plants since I always have. Now that I’ve stopped cranking out zucchini bread I’m really overstocked. Thinking of whipping up a zucchini lasagna, but I’ve been too busy making pickles and freezing green and yellow beans every night. I’ve got tons of beans and cukes just now.

    On the upside, the chickens eat the little ends I break off the beans. My compost bin hasn’t seen much action since the chickens arrived. That’s okay. The chickens make their own contribution to the big compost pile.

    Just started picking my first tomatoes. The chickens I’ve been throwing the split ones to the chickens. There’s so much of an uproar that I’ve decided to save them until there are enough for every chicken to have one. Ha! Who knew?!

  4. Melissa says:


    Man, you have a limited list of ingredients that you can use, don’t you?! As I said in this post, if you puree it and freeze it (zucchini), you can use it as a “thickener” for soups and stews. That way you don’t need flour or starchy type thickeners. Plus, it’s healthy. Now, why no baking powder or soda? Can you tolerate that if it’s in the pre-made pasta?

    Love the chicken stories and yours really are pretty birds!

  5. Kay says:

    I have no idea why I can’t tolerate baking soda or powder. But it’s there, so I’m dealing with it.

    I made some zucchini pickles that are okay. And I might throw together my favorite zucchini/tomato/onion casserole, now that my tomatoes are finally getting ripe.

    I don’t use pre-made pasta. It’s all made with rice or corn. So I am currently noodle-free. I did make some passover noodles that are like sliced crepes. They’re pretty good. Except for one slice of millet/sorghum toast for breakfast, I pretty much avoid starches. Simplifies my life right now. I hope I’ll get some ingredients back eventually.

    I’ve been clearing brush and preparing for construction of Chicken Coop #2. Hope to add some new beauties.

  6. Melissa says:


    That’s a drag. I feel bad for you, but it does sound as though you not only have a good attitude, but are figuring out very creative ways to deal with your food limitations. Good for you!

    Zucchini pickles? I haven’t tried those, but love making mixed veggie cassaroles.

    Can’t wait to see the inhabitants of chicken coop #2. I’m off to Grant Farms in an hour or so. I’ll take some chicken pictures and share them with you.

  7. […] kick.  I’ve tried two recipes already and have the next one lined up.  Next I will try this one.  Zucchini bread with cherries!  YUM!  It was only a few years ago that I realized how much I […]

  8. This bread looks great. Well-made gf baked goods make everyone happy! I love showing folks that is true. BTW, I had some incredible food on our motorcycle trip, but one disappointment was staying at a B&B where the owner was gluten-free and yet she made gluten-containing bread as part of the breakfast. She did have gf English Muffins for my Eggs Benedict, which was impressive. BUT, she could not add the Hollandaise sauce because it was premade and not gf. That was kind of irksome because Hollandaise sauce is gf naturally and my dish didn’t taste anything like Eggs Benedict as a result. If I ever have a B&B you better believe I’ll be making everything gf and everyone will want to stay there. LOL

    I make a basic zucchini bread and a chocolate zucchini bread. No zucchini yet though, so none made yet. Need to hit the farmer’s market … we’ve been gone so much. Soon …


  9. Melissa says:


    You’re right, Shirley, this bread is delicious. And easy!

    Okay — we should be partners in a GFB&B.


    What do you think?

Leave a Reply

Disclaimer: All material on this website is provided for informational and educational use only and should not be used for diagnostic purposes. Consult with your physician regarding any health or medical concerns you may have.
recent posts

my book
(co-written with Pete Bronski)

stay connected
Gluten Free For Good on Facebook Gluten Free For Good on Twitter Gluten Free For Good RSS Feed

Subscribe with Bloglines
Add to Feedburner
Add to My Yahoo!
Add to Google
Add to NewsGator
Add to MyAOL