Easy 4th of July Dessert ~ "My America" Zucchini Bread (Gluten Free) (Vegan)

What could be more American than a zucchhini bread recipe from a 1974 Sunset Magazine that took the revolutionary step of adding a can of crushed pinapple to make the bread more moist? 

Chef Kwame Onwauchi in his new book, My America, Recipes from a Young Black Chef, traces the origins of his grandmother's signature zucchini bread back to the original recipe in Sunset Magazine. Ms. Cassie Philips drew on her Nigerian pallete and doubled, or in the case of the cinnamon, tripled the amount of spices in the original recipe, and we all are the better for it.

If you have a big event coming up, this recipe will be a crowd pleaser for sure and a dish everyone can enjoy. The recipe makes 2 loaves, uses only 2 bowls, a hand wisk and spatula to make, and will get you out and about enjoying your summer in no time at all.

My Paleo Marin Rating: 3.8 Persimmons*

Ingredients for "My America" Zucchini Bread

Dry Ingredients for the Zucchini Bread:

3 cups gluten free flour, preferably Cup4Cup Multi Purpose Flour, or for dairy-free, use Bob's Red Mill Gluten Free 1 to 1 Baking Flour) + more for lightly flouring the baking pans

2 teaspoons baking soda

1/2 teaspoon baking powder

2 1/2 teaspoons ground cinnamon

1 teaspoon grated nutmeg, freshly grated if possible

1 teaspooon kosher salt

For pre-bake topping: 3 tablespoons demerara Cane Sugar, divided (or light brown, or turbinado, or muscovado sugar in an equal amount)

Wet Ingredients for the Zucchini Bread:

Zucchini Prep Using Cheesecloth

3 eggs

1 1/2 cups granulated sugar

1 cup vegetable oil

 

1 1/2 tablespoons vanilla bean paste

Start with 2 cups (about 14 oz.) of loosely packed cups of grated zucchini from about 4 small zucchini (preferred) or 2 medium zucchini (discard large seeds). Put the zucchini in cheesecloth or a cotton towel and squeeze out as much liquid as possible. This will leave about 1 cup zucchini when compressed into a measuring cup (see photo using cheesecloth).

Start with 1 14 oz. can crushed pineapple, drained through a fine mesh sieve, reserving a bit of the juice to leave the fruit moist. The result will be about 1/2 cup pineapple when compressed into a measuring cup.

Directions for Making "My America" Zucchini Bread

Preheat the oven to 350º F. Grease or spray two 9 x 5-inch loaf pans, line each with parchment paper so the parchment paper hangs over the long side 2 inches. Grease or spray the parchment paper. Lightly flour the greased pans and tap out any excess flour.

Dry & Wet Ingredients for the Zucchini Bread:

1. In a medium bowl, whisk together the flour, baking soda, and baking powder. Whisk in the cinnamon, nutmeg and salt. Set aside.

2. In a large bowl, whisk the eggs and sugar together until light and foamy, 2 to 3 minutes. Whisk in the oil and vanilla bean paste. With a flexible spatula, fold in the zucchini and pineapple making sure everything is evenly distributed.

3. Gradually fold the wet ingredients into the dry ingredients, folding gently just until combined and evenly distributed. Divide the batter between the prepared bread pans (I used a soup ladle). Sprinkle 1 1/2 tablespoons of the demerara sugar over the top of each loaf.

4. Bake the loaves for about 1 hour. Rotate the loaves 1/2 way through baking and check for doneness at about 45-50 minutes. The loaves are done when the top is golden brown and a wooden skewer inserted in the center of the loaf comes out clean. Another way to check for doneness is if an instant-read thermometer registers 190-200º F. Remove from the oven and let the loaves cool for an hour in the pans on a wire rack. Then remove the loaves from the pans, discard the parchment paper, and let the loaves cool completly on a wire rack. 

The breads will keep at room temperature for up to a week if tightly wrapped in plastic wrap, or in the freezer for up to 2 months.

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Recipe adapted from My America, Recipes from a Young Black Chef.

For the original Sunset Magazine recipe, see link here.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.