This recipe is from Evan’s mom and is a staple in the Caparelli kitchen every autumn season. When visiting home in the fall months we always looked forward to her baked breads. This gluten-free pumpkin chai zucchini bread, yes that is a mouthful, ends up being extremely moist which we love since a lot of gluten-free recipes turn out on the drier side. Please enjoy with your morning cup of coffee or as an afternoon treat!

how to make gluten-free pumpkin chai zucchini bread

METHOD

Preheat the oven to 350 degrees. Grease a 9 x 5 bread loaf pan and set aside. 

Shred the zucchini using the large side of a cheese grater. Do not pat dry or squeeze zucchini. Set aside. 

In a medium size mixing bowl, mix together sugar, oil, pumpkin, and eggs. In a separate large mixing bowl, mix together dry ingredients until thoroughly combined. Add chopped walnuts and gently mix. Slowly add wet mixture making sure to not overmix the batter. Gently fold shredded zucchini until completely combined. 

Pour the batter into a bread loaf pan and bake for 40 minutes. Test to see if the loaf is done by taking a toothpick and inserting it in the middle of the loaf. If it comes out clean, it’s done! Add five minute increments if the toothpick does not come out clean. Once done, set aside and let cool for at least 20 minutes. Optionally, coat the top of the loaf with melted butter. 

To make the sweet bread glaze, in a medium mixing bowl add all ingredients and whisk until thoroughly combined. Using a spatula or butter knife, spread the sweet bread glaze to the top of your cooled pumpkin chai zucchini bread loaf. Garnish with additional chopped walnuts. Buon Appetito!

notes for the pumpkin chai zucchini bread

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To ensure the bead loaf comes out moist, be sure not to pat dry the zucchini after it has been shredded! For reference we did not peel our zucchini before shredding it.

The optional melted butter was a trick my mom uses to ensure the bread stays moist during the cooling process, but we secretly think she just likes using melted butter. In her defense, the bread tasted absolutely amazing!

We always try to use Bob’s Red Mill 1 to 1 gluten-free baking flour for consistency purposes. It has always been a go to for us. But more importantly, Evan’s mom, who has celiac, uses it consistently as well and worked well in this gluten-free pumpkin chai zucchini bread!