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

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Recipe Summary

prep:
20 mins
bake:
1 hr
cool:
10 mins
total:
1 hr 30 mins
Servings:
16
Yield:
1 loaf (16 to 18 slices)
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 8g; cholesterol 28mg; saturated fat 1g; carbohydrates 21g; mono fat 1g; poly fat 4g; trans fatty acid 0g; insoluble fiber 2g; sugars 8g; protein 6g; vitamin a 82.8IU; vitamin c 2.5mg; thiamin 0mg; riboflavin 0.1mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 13.8mcg; vitamin b12 0.1mcg; sodium 179mg; potassium 74mg; calcium 81mg; iron 1.1mg.
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