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

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°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.

  • 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.

  • Bake 1 hour or until a thermometer registers 200°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

171 calories; 8 g total fat; 1 g saturated fat; 4 g polyunsaturated fat; 1 g monounsaturated fat; 28 mg cholesterol; 179 mg sodium. 74 mg potassium; 21 g carbohydrates; 2 g fiber; 8 g sugar; 6 g protein; 0 g trans fatty acid; 83 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 14 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;