Gluten Free Zucchini Bread
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This zucchini bread is easy to put together and is a great way to use up all that fresh summer zucchini.
You can also freeze zucchini by shredding it, then sealing it in bags (I like quart-size bags). You can use the shredded zucchini to make this bread at a later time by simply allowing it to thaw and straining it through a colander. It will then be ready to use for this recipe!
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Choosing the Best Gluten Free Flour
With all the choices out there, it’s hard to know which gluten free flour works best for each recipe. For this zucchini bread recipe, I like to use either King Arthur’s Measure for Measure Gluten Free Flour or Cup 4 Cup’s Gluten Free Flour.
Servings: This recipe makes 1 loaf or about 8 servings.
Ingredients:
1 ½ cups shredded zucchini, strained in a colander
½ cup coconut sugar
1/3 cup olive oil
1/3 cup plain whole Greek yogurt
2 eggs
1 teaspoon pure vanilla extract
1 ½ cup gluten free flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
½ cup chopped pecans or walnuts
Directions:
Preheat the oven to 325° F (160° C).
Combine the strained zucchini, coconut sugar, olive oil, yogurt, eggs, and vanilla in a large mixing bowl. Mix together with a spatula until evenly mixed through.
In a separate bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and nutmeg, then add to the wet batter and combine.
Add the chopped pecans or walnuts and mix.
Pour the batter into a greased bread loaf pan, and bake for 40-50 minutes. Start checking the bread at 40 minutes to see if it is done, and add time if needed. The bread is cooked through when a knife inserted into the center comes out clean.
Cool for about 15 minutes, then serve.
Nutrition:
Calories: 216 | Total Fat: 15 g | Total Carb: 19 g | Protein: 4 g | Fiber: 1 g | Sugar: 17 g
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