Gluten Free Zucchini Bread
- ½ stick of salted butter
- ¼ cup of vegetable oil (optional)
- ¾ cup of light brown sugar
- ¼ cup of sugar
- 1 ½ cups of “silkie flour mix” (3/4 cup brown rice flour, ¼ cup white rice flour, ¼ cup Tapioca flour, ¼ cup corn starch and a little bit of potato starch)
- 2 eggs
- 1 ¼ teaspoon of baking soda
- 3/4 teaspoon xanthan gum (omit if your flour blend already has it)
- 1 teaspoon of ground cinnamon
- 1/8 teaspoon of nutmeg
- ½ teaspoon of gluten free vanilla extract
- 1 ½ cups of shredded zucchini
- ½ cup of chopped walnuts (optional)
Serves: 10
Preheat oven to 350 degrees. Grease one loaf pan (8-inch x 4-inch x 2-inch) with oil spray, or line the pan with parchment paper.
Using mixer, cream butter and sugars until fluffy. With mixer running, add egg and vanilla extract to the mixture.
Whisk flour mix, baking powder, baking soda, salt, xanthan gum, nutmeg and cinnamon together, and add the dry ingredients to the wet ingredients in the mixer. If the dough appears too dry, add ¼ cup of vegetable oil.
Fold zucchini and walnut (optional) into the batter. Pour batter into the prepared pan, and, if desired, sprinkle 2 tablespoons brown sugar on top of the batter. Bake for 55-65 minutes until golden brown or skewer inserted in the center comes out clean. Let cool for 10 minutes before serving.
Nutrition Facts (1 serving):
Calories: 281 kcal
Carbs: 38 g
Protein: 3 g
Sodium: 210 mg
Recipe courtesy of RecipesQuick'nEasy.com
