Is there anything better than cream cheese frosting? With this bread, we're not sure.
Zucchini Bread with Berry Whipped Cream Cheese (Gluten-Free)
Chef Stephanie Banyas
1 9-inch loaf
8 hours
1 hours
American
Desserts
There's a bit of a time commitment involved in baking this bread; the raw batter needs to sit for at least 8 hours after mixing to hydrate. So, if you mix it up the day before you want to enjoy it, you'll be all set.
Ingredients
- 2 large eggs, at room temperature
2/3 cup (160 ml) of a neutral oil or olive oil,
½ cup (95 grams) packed dark brown sugar
½ cup (100 grams) granulated sugar
1 tsp vanilla extract
1 tsp fine sea or table salt
1 ½ tsp ground cinnamon or cardamom
1/8 tsp ground or freshly grated nutmeg
¾ tsp baking soda
½ tsp baking powder
2 cups (13 oz or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater
- 2 cups (260 grams) gluten free flour that includes xanthan gum
2 tbsp (25 grams) raw or turbinado sugar
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2 cups cream cheese, at room temperature
½ cup of your favorite berry jam
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Flour Sifter
Directions
Whisk together the eggs, oil, brown sugar, sugar, vanilla, salt, cardamom, nutmeg, baking soda and baking powder in a large bowl.
Fold in the zucchini until combined. Sift in the flour and mix until combined. Place the batter in a container with tight-fitting lid and refrigerate for at least 8 hours and up to 48 hours.
Remove the batter from the refrigerator 30 minutes before using. Line a 9x5 inch loaf pan with parchment. Scrape the batter evenly into the prepared pan. Sprinkle the top with sugar.
Preheat your oven to 350°F. Bake until a skewer inserted into the center comes out with a few moist crumbs, 55-70 minutes. It’s a wider range, so begin checking at 50 minutes.
Remove to baking rack and let cool in pan 60 minutes. Remove from pan and let cool on baking rack for another 30 minutes before slicing.
While the loaf rests, whip the cream cheese with the berry jam and frost once the loaf has fully cooled.