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Gluten-Free Zucchini Bread

Gluten-Free Zucchini Bread

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  • Makes: 16 to 18 servings
  • Yield: 1 loaf (16 to 18 slices)
  • Prep 20 mins
  • Bake 1 hr
  • Cool 10 mins

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Gluten-free flour usually results in dense dough, so it works well in desserts with a vegetable element, like this moist zucchini bread.

Ingredients

  • 1 3/4 cups gluten-free rolled oats, ground
  • 1 1/4 cups gluten-free all-purpose flour
  • 1/2 cup sugar
  • 1/3 cup vanilla-flavor whey protein powder
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 1 6 - ounce carton plain Greek yogurt
  • 1/2 cup unsweetened almond milk or milk
  • 1/4 cup canola oil
  • 2 cups coarsely shredded, unpeeled zucchini
  • 1/2 cup chopped walnuts

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.

Nutrition Facts

(Gluten-Free Zucchini Bread)

Servings Per Recipe 16, sat. fat (g) 1, Riboflavin (mg) 0, iron (mg) 1, chol. (mg) 28, Thiamin (mg) 0, calcium (mg) 81, Fat, total (g) 8, vit. C (mg) 2, Potassium (mg) 74, cal. (kcal) 171, vit. A (IU) 83, sodium (mg) 179, Monounsaturated fat (g) 1, carb. (g) 21, Niacin (mg) 0, Polyunsaturated fat (g) 4, pro. (g) 6, Cobalamin (Vit. B12) (µg) 0, sugar (g) 8, Folate (µg) 14, fiber (g) 2, Pyridoxine (Vit. B6) (mg) 0, Trans fatty acid (g) 0

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