Gluten free Zucchini bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
139 gram(s) Pillsbury BEST Multi Purpose Gluten Free Flour Blend((26g 3tbsp )(1c= approx 139g) (by IVYSPARKS) .5 cup Bob's Red Mill Gluten Free Sorghum Flour (by TAKTYXSGIRL) .5 cup Rice flour, brown 1 cup Bob's Red Mill Gluten Free All Purpose GF Baking Flour (by SUN_CLAY) 3 tsp Cinnamon, ground 1 tsp Baking Soda .5 tsp Baking Powder 1 tsp Salt (table) (by CYNDYY1) 3 large Egg, fresh, whole, raw 48 tsp Sugar in the Raw (Turbinado Sugar) 24 serving Stevia in the Raw 1 tbsp Vanilla Extract 48 1tsp Sunflower Oil 2 cup Zucchini (Grated) (by STEFANIE822) .5 cup, chopped Walnuts
I use homemade gf flour mix from simple gluten free magazine but menu was hard to use so just put in bob red mills. I think you can find it online. Combine all dry and wet in 2 separate bowls. So the eggs, sugars, oil,vanilla, zucchini in one bowl and the walnuts flours spices, bs, bp, salt put in another .Once stirred well place wet in to dry ingred and stir until combined. I used a long loaf pan so I can make it into sandwich slices to save with cleaning 2 pans. spray 2 9 by 5 or a 15 by 4 pan, place mixture in and bake at 350 for about 1 hour until comes out clean with a tester.
Serving Size: 20 large slices or 2 loafs with 10 slices
Number of Servings: 20
Recipe submitted by SparkPeople user LAURIE545.
Serving Size: 20 large slices or 2 loafs with 10 slices
Number of Servings: 20
Recipe submitted by SparkPeople user LAURIE545.
Nutritional Info Amount Per Serving
- Calories: 238.2
- Total Fat: 14.0 g
- Cholesterol: 27.9 mg
- Sodium: 203.9 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 1.7 g
- Protein: 3.5 g
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