Gluten-Free Zucchini Bread
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
2 cups Pamela's Baking Mix1 tsp salt1/2 cup brown sugar2 large eggs2 cups grated zucchini2 1/2 tsp cinnamon1/4 tsp nutmeg6 tbsp agave nectar1 tsp vanilla4 tbsp melted coconut oil
Yield: 16 slices
Grease 8" x 4" loaf pan
Preheat oven to 350 degree
Grate zucchini and squeeze out excess moisture
Whisk together baking mix, cinnamon, salt and nutmeg
In a separate bowl, beat eggs, coconut oil, vanilla, agave nectar and zucchini
Add dry ingredients to wet and mix
Pour into greased loaf pan and bake for 55-60 minutes
Cool loaf in pan for 5 minutes before removing
Cool on rack
Number of Servings: 16
Recipe submitted by SparkPeople user STACYCAIN20.
Grease 8" x 4" loaf pan
Preheat oven to 350 degree
Grate zucchini and squeeze out excess moisture
Whisk together baking mix, cinnamon, salt and nutmeg
In a separate bowl, beat eggs, coconut oil, vanilla, agave nectar and zucchini
Add dry ingredients to wet and mix
Pour into greased loaf pan and bake for 55-60 minutes
Cool loaf in pan for 5 minutes before removing
Cool on rack
Number of Servings: 16
Recipe submitted by SparkPeople user STACYCAIN20.
Nutritional Info Amount Per Serving
- Calories: 154.3
- Total Fat: 5.4 g
- Cholesterol: 28.5 mg
- Sodium: 304.6 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 1.6 g
- Protein: 2.5 g
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