Zucchini Bread, gluten free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
WET INGRED:1/3 cup oil1 cup brown sugar2 large eggs1/2 cup applesauce1 t. vanilla extractDRY INGRED:2 cups GF all purpose flour2 1/2 t. cinnamon1 1/2 t. xanthan gum (critical)3/4 t. clovewhisk all together2 cups zucchini, finely gratedOPTIONAL: (not in calorie calculation)1/2 cup pecans or walnuts1/4 cup raisins
Preheat oven to 350. Coat to 8 x 4 pans with cooking spray
In a large bowl, combine all the wet ingred. Slowly add in dry ingred that have been sifted together first..
Quickly but gently stir in zucchini. Batter will be somewhat thick.
Bake for 60-65 mins. Final 20 mins, cover with foil to avoid over browning.
Cool in pan 10 min, then turn to wire rack. Cool thoroughly before slicing. Serves 12
PS: Smaller loaves, use 3 or4 5 x 3 pans. Bake 45 mins.
Number of Servings: 12
Recipe submitted by SparkPeople user REAL2ME.
In a large bowl, combine all the wet ingred. Slowly add in dry ingred that have been sifted together first..
Quickly but gently stir in zucchini. Batter will be somewhat thick.
Bake for 60-65 mins. Final 20 mins, cover with foil to avoid over browning.
Cool in pan 10 min, then turn to wire rack. Cool thoroughly before slicing. Serves 12
PS: Smaller loaves, use 3 or4 5 x 3 pans. Bake 45 mins.
Number of Servings: 12
Recipe submitted by SparkPeople user REAL2ME.
Nutritional Info Amount Per Serving
- Calories: 241.8
- Total Fat: 6.3 g
- Cholesterol: 35.4 mg
- Sodium: 120.8 mg
- Total Carbs: 48.9 g
- Dietary Fiber: 1.4 g
- Protein: 2.6 g
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