Gluten-Free Zucchini Bread
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Gluten-Free Zucchini Bread calories by ingredient
Number of Servings: 16
Ingredients
-
2 cups Pamela's Baking Mix
1 tsp salt
1/2 cup brown sugar
2 large eggs
2 cups grated zucchini
2 1/2 tsp cinnamon
1/4 tsp nutmeg
6 tbsp agave nectar
1 tsp vanilla
4 tbsp melted coconut oil
Directions
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.