zucchini-bread-gluten-free

Zucchini Bread Gluten Free

1 Review Add a Pic
  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    2 h 25 m
flamingo6584
Recipe by  flamingo6584

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x5-inch loaf

Directions

  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.

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Review (1)

Rate This Recipe
Jan
8

Jan

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 different flours, perhaps a combination of brown and white rice flour and some teff. We find buckwheat to have a strong flavor. It made a very heavy loaf and for our taste needed spices, perhaps cinnamon, clove and cardamon. I appreciate the gluten free recipe and lack of added oil.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 308 cal
  • 15%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 45.8 g
  • 15%
  • Protein
  • 9 g
  • 18%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 527 mg
  • 21%

Based on a 2,000 calorie diet

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Caley's Classic Zucchini Bread

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Zucchini Bread with Truvia(R) Baking Blend