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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 316.0
  • Total Fat: 20.6 g
  • Cholesterol: 30.8 mg
  • Sodium: 188.0 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 4.6 g

View full nutritional breakdown of Wheat-free Zucchini Spice Bread calories by ingredient
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Wheat-free Zucchini Spice Bread

Submitted by: JUST-AMY
Wheat-free Zucchini Spice Bread

Introduction


Number of Servings: 12

Ingredients

    2 large eggs
    1/2 cup brown sugar
    1 cup pureed Medjool dates
    2/3 cup Coconut Oil
    2 Tsp. Vanilla Extract
    2 cups shredded zucchini (about 1 medium zucchini)
    3/4 cup oat flour
    1/4 cup millet flour
    6 Tbsp. Coconut flour
    1 cup walnuts or pecans (optional)
    1/2 Tsp. baking powder
    1/2 Tsp. baking soda
    1 1/2 Tsp ground cinnamon
    3/4 Tsp ground nutmeg
    1/2 Tsp Salt
    1/4 Tsp ground ginger
    1/4 Tsp ground cloves

Directions

Preheat oven to 350 degrees F. Apply non-stick spray to 9 x 5 inch loaf pan or lightly grease with coconut oil. Set aside.

Cut about 8 large Medjool dates in half and remove the pit. Then place in very hot water, though not boiling. May use water out of the tap. I heat my water on the stove, remove it from heat, then set the dates in the water. Remove water to "just covering" the dates and let them soak for 15 minutes while you combine other ingredients.

Slice zucchinis and remove the soft seedy core, then shred them for a total of 2 cups, firmly, but not over packed.

In a large bowl, combine 2 eggs, coconut oil, and vanilla.

With blender, Magic Bullet, or food processor, puree the dates after pouring nearly all excess water off. You should end up with a soft paste consistency of about 3/4 to 1 1/4 cups. Use 3/4 cup and add to the egg/oil/brown sugar/vanilla mixture, whisking it in. Now stir in the 2 cups of zucchini until all is moist.

In separate bowl, combine flours and all dry ingredients, blending well, then combine this into the moist ingredients, mixing until the batter is just combined and moist. Now add the nuts, if desired. Pecans are good, too.

Pour batter evenly into a prepared pan and bake in oven 45-50 minutes, depending on your oven. Be sure the center is done by checking with a toothpick inserted in the center. It should come out clean. The edges may be more browned and should be pulling away from the sides of the pan, too.

Remove bread from the pan after cooling on rack for 15 or more minutes by loosening the edges with a table knife. Remove bread from the pan after cooling.

Serves well slightly warm or keeps for a few days.

Serving Size: Makes 10-12 1 inch sliced servings

Number of Servings: 12

Recipe submitted by SparkPeople user JUST-AMY.






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