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Gluten Free Zucchini Bread
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Gluten Free Zucchini Bread

Moist, not too sweet, breakfast bread
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Bread, Breakfast, Cake
Cuisine: American
Keyword: gluten free zucchini bread
Servings: 16
Calories: 364kcal
Author: Kathy Owen

Ingredients

  • 3 eggs
  • 1 cup canola oil
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 1 15.25- ounce 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
  • ¼ cup Tapioca flour
  • 2 teaspoons baking soda
  • ½ teaspoons salt
  • 2 teaspoons baking powder
  • 1½ teaspoons cinnamon
  • ¾ teaspoons nutmeg
  • 2 teaspoons Xanthum Gum optional
  • ¼ cup fresh blueberries optional
  • 1 cup chopped walnuts

Instructions

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

Nutrition

Calories: 364kcal