Gluten Free Zucchini Flax Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1.5 C whole wheat flour1/2 tsp baking soda1/2 tsp baking powder1/2 tsp salt1 tsp cinnamon1/2 C unsweetened applesauce1.5 tsp vanilla extract2 T ground flax meal mixed with 6 T room temperature water (flax egg)1/2 C maple syrup1 C grated zucchini, skin on1/2 C chopped pecans
Preheat oven to 350*.
Prepare flax egg (mix ground flax meal and water with a fork and allow to gel while you prep the other ingredients. If you want to use a regular egg, sub 1 egg.
In a large bowl, combine flour, baking soda, baking powder, salt and cinnamon.
In a separate bowl, whisk applesauce, vanilla, flax egg, and maple syrup until combined.
Add wet to dry and stir.
Add in zucchini and pecans and mix well.
Pour into a loaf pan greased lightly with nonstick cooking spray.
Bake for 50 minutes or until toothpick comes out clean.
Allow to cool before removing from loaf and slicing.
Serving Size: makes one small loaf
Number of Servings: 10
Recipe submitted by SparkPeople user BELINDAKRAEMER.
Prepare flax egg (mix ground flax meal and water with a fork and allow to gel while you prep the other ingredients. If you want to use a regular egg, sub 1 egg.
In a large bowl, combine flour, baking soda, baking powder, salt and cinnamon.
In a separate bowl, whisk applesauce, vanilla, flax egg, and maple syrup until combined.
Add wet to dry and stir.
Add in zucchini and pecans and mix well.
Pour into a loaf pan greased lightly with nonstick cooking spray.
Bake for 50 minutes or until toothpick comes out clean.
Allow to cool before removing from loaf and slicing.
Serving Size: makes one small loaf
Number of Servings: 10
Recipe submitted by SparkPeople user BELINDAKRAEMER.
Nutritional Info Amount Per Serving
- Calories: 148.0
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 89.3 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 3.8 g
- Protein: 3.5 g
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