Wheat Free Zucchini Bread

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 171.3
  • Total Fat: 7.5 g
  • Cholesterol: 24.5 mg
  • Sodium: 173.8 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.0 g

View full nutritional breakdown of Wheat Free Zucchini Bread calories by ingredient
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Number of Servings: 30


    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


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.

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