Zucchini Bread Gluten Free

Zucchini Bread Gluten Free

2
flamingo6584 1

"I had so much zucchini from my garden this year! I recently decided to go gluten-free, so I experimented with several different flours, and came up with what I think is the best zucchini bread I have ever made."

Ingredients

2 h 25 m servings 308 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 527 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. Mix buckwheat flour, teff flour, cinnamon, baking soda, salt, baking powder, and lemon zest in a bowl. Beat eggs, applesauce, maple syrup, coconut oil, and vanilla extract together in a large bowl with an electric mixer until well blended. Gradually add flour mixture to wet ingredients, beating on low speed until batter is just blended. Gently fold zucchini, raisins, and almonds into batter until evenly distributed; pour into prepared loaf pan.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Footnotes

  • Cook's Note:
  • The raisins and almonds are optional, but the raisins to add extra sweetness and the almonds add a crunch that I find appealing. The lemon zest is also not necessary, but I love the aroma and the flavor they add.
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Reviews

2
  1. 2 Ratings

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I followed the recipe exactly. I made this for our son who has type I diabetes and is also gluten sensitive. He didn't care for it as much as several other recipes. I plan to try it again using ...

My husband has been on a very limited diet do to allergies... No wheat, corn, rice flours just to name a few. This one works great for us! Easy to prepare. I added blueberries once because rais...