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Gluten Free Zucchini Bread

Gluten Free Zucchini Bread

Moist, not too sweet, breakfast bread

Ingredients

Units Scale
  • 3 eggs
  • 1 cup canola oil
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 1 15.25ounce can crushed pineapple (drained)
  • 2 cups zucchini (shredded)
  • 1 cup Bob’s Red Mill Gluten Free Oat Flour
  • 1 cup Bob’s Red Mill Almond Flour
  • 1 cup Bob’s Red Mill All Purpose Gluten Free Baking Mix
  • 1/4 cup Tapioca flour
  • 2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoons nutmeg
  • 2 teaspoons Xanthum Gum (optional)
  • 1/4 cup fresh blueberries (optional)
  • 1 cup chopped walnuts

Instructions

  1. Combine all ingredients in order listed.
  2. Mix the baking soda, salt, baking powder, xanthum gum and spices separately in a small bowl before combining with the wet mixture.
  3. Pour the dry ingredients into the wet ingredients and mix until well combined.
  4. Pour the batter into two greased loaf pans.
  5. Bake at 350F degrees for about 1 hour and 10 minutes, or until a toothpick inserted comes out clean.

Nutrition

Keywords: gluten free zucchini bread

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