MENU
 
 
 
 

  • GLUTEN FREE ZUCCHINI BREAD

    1 vote
    GLUTEN FREE ZUCCHINI BREAD
    Prep time:
    Cook time:
    Servings: 8
    by Lillie Ann Passwaiter
    76 recipes
    		 >
    USES GLUTEN-FREE ALL-PURPOSE FLOUR BLEND FROM "THE GLUTEN-FREE BIBLE

    Ingredients

    • 1/3 CUP ORGANIC OLIVE OIL
    • 1 CUP ORGANIC BROWN SUGAR
    • 2 LARGE ORGANIC EGGS
    • 1/2 CUP ORGANIC APPLESAUCE
    • 1 TEASPOON ORGANIC VANILLA EXTRACT
    • 2 CUPS GLUTEN-FREE ALL-PURPOSE FLOUR BLEND
    • 3 TEASPOONS BAKING POWDER
    • 1-1/2 TEASPOONS XANTHAN GUM
    • 2 TEASPOONS GROUND ORGANIC CINNAMON
    • 1/2 TEASPOON GROUND ORGANIC CLOVES
    • 3/4 TEASPOONS SEA SALT
    • 2 CUPS OF FINELY SHREDDED ORGANIC ZUCCHINI (2 MEDIUM)
    • 1/2 CUP CHOPPED ORGANIC WALNUTS OR PECANS
    • 1/4 CUP ORGANIC RASINS
    • COOKING SPRAY

    Directions

    1. PREHEAT OVEN TO 350 DEGREES F. USE MINI LOAF PANS, COATED WITH ORGANIC OLIVE OIL SPRAY & PARCHMENT PAPER ON THE BOTTOM & UP TWO SIDES OF EACH LOAF (8).
    2. IN LARGE BOWL, CREAM OIL, SUGAR, EGGS, APPLESAUCE AND VANILLA TOGETHER WITH ELECTRIC MIXER UNTIL VERY SMOOTH.
    3. ADD GLUTEN-FREE FLOUR, BAKING POWDER, CINNAMON, CLOVES, XANTHAN GUM, AND SALT.
    4. MIX ON MEDIUM SPEED UNTIL THOROUGHLY COMBINED.
    5. QUICKLY STIR IN ZUCCHINI, NUTS AND RASINS.
    6. BATTER WILL BE SOMEWHAT THICK.
    7. TURN BATTER INTO PREPARED PANS.
    8. BAKE MINI LOAVES FOR 45 MINUTES.
    9. PLACE FOIL OVER BREAD DURING THE FINAL 20 MINUTES OF BAKING TO REDUCE OVER BROWNING.
    10. COOL IN PAN FOR 10 MINUTES, THEN TURN OUT ON WIRE RACK.
    11. COOL THOROUGHLY BEFORE SLICING.

    Similar Recipes

    Leave a review or comment