Gluten-Free Zucchini Bread

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  • Makes: 16 servings
  • Serving Size: 1 slice
  • Makes: 1 loaf (16 to 18 slices)
  • Prep: 20 mins
  • Bake: 1 hr 350°F
  • Cool: 10 mins

Gluten-Free Zucchini Bread

Directions

  1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up sides of a 9x5-inch loaf pan. In a large bowl stir together the first eight ingredients (through baking soda). Make a well in center of flour mixture.
  2. In a medium bowl combine the next four ingredients (through oil). Add egg mixture and zucchini all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in walnuts. Spread batter into prepared loaf pan.
  3. Bake 1 hour or until a thermometer registers 200 degrees F., covering loosely with foil the last 10 minutes if necessary to prevent overbrowning. Cool in pan on a wire rack 10 minutes. Remove; cool completely on wire rack. Wrap and store overnight before slicing.
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Nutrition Facts (Gluten-Free Zucchini Bread)

  • Per serving:
  • 171 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 28 mg chol. ,
  • 179 mg sodium ,
  • 21 g carb. ,
  • 2 g fiber ,
  • 8 g sugar ,
  • 6 g pro.
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Reviews (1)

121 Days Ago
1)Would we be able to substitute Quaker Oat Bran for the oats in this recipe?

2) What gluten free flour do you advise for this recipe? We have almond flour, buckwheat flour, light spelt flour and arrowroot in the freezer.

3) Could I reduce the sugar by a third, and top it up with granular stevia in the appropriate amount to prevent the result from being too sweet?

4) Finally, with baking powder and baking soda already in the recipe, could I reduce the salt by half?

I ask these questions to ensure healthy blood chemistry. It sounds delicious. Our mother used to be a loyal follower of BH&G magazine 50 years ago!



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