Wheat Free Zucchini Bread

Name: Wheat Free Zucchini Bread Recipe
Yield: 30
Ingredients: 1 ½ c. organic brown rice flour; 1 ½ c. organic oat flour (I buy our organic whole grain flours in the bulk section of Whole Foods); 1 t. salt; 1 ½ t. baking soda; 1 ½ t. baking powder; 3 t. cinnamon; 3 eggs (organic preferred); ½ c. coconut oil melted; ½ c. organic unsweetened applesauce (we buy ours at Trader Joe’s); 2 c. white sugar; 3 t. organic pure vanilla extract; 3. c. grated zucchini (or most any summer squash); 1 c. chopped pecans

Number of Servings: 30

Ingredients

1 ½ c. organic brown rice flour1 ½ c. organic oat flour (I buy our organic whole grain flours in the bulk section of Whole Foods)1 t. salt1 ½ t. baking soda1 ½ t. baking powder3 t. cinnamon3 eggs (organic preferred)½ c. coconut oil, melted½ c. organic unsweetened applesauce (we buy ours at Trader Joe’s)2 c. white sugar3 t. organic pure vanilla extract3. c. grated zucchini (or most any summer squash)1 c. chopped pecans

Directions

1. Preheat oven to 325 degrees and grease and flour your pans.
2. Place grated zucchini in a strainer and sprinkle with salt. Set in sink to drain.
3. Sift together flours, baking powder, baking soda, and cinnamon and set aside.
4. In a large bowl, beat together eggs, coconut oil, applesauce, vanilla, and sugar until well blended. Slowly add the dry ingredients, stirring well to mix.
5. Squeeze zucchini to remove moisture and add zucchini and nuts to the other ingredients in the bowl. Stir to incorporate.
6. Pour batter into prepared pans, filling pans approximately ¾ of the way to the top.
7. Bake until toothpick inserted in center comes out with only a few clingy crumbs; 30-35 min. for muffins; 35-40 min. for mini loaves; approximately 1 hour for large loaves.
8. Allow to cool in pan before removing.

Number of Servings: 30

Recipe submitted by SparkPeople user BROOKE152.

Servings Per Recipe: 30

Nutritional Info Amount Per Serving