Zucchini Bread Gluten Free Recipe - Allrecipes.com
Zucchini Bread Gluten Free Recipe
  • READY IN ABOUT hrs

Zucchini Bread Gluten Free

Recipe by  

"I had so much zucchini from my garden this year! I recently decided to go gluten-free, so I experimented with several different flours, and came up with what I think is the best zucchini bread I have ever made."

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Ingredients Edit and Save

Original recipe makes 1 9x5-inch loaf Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr
  • READY IN

    2 hrs 25 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. Mix buckwheat flour, teff flour, cinnamon, baking soda, salt, baking powder, and lemon zest in a bowl. Beat eggs, applesauce, maple syrup, coconut oil, and vanilla extract together in a large bowl with an electric mixer until well blended. Gradually add flour mixture to wet ingredients, beating on low speed until batter is just blended. Gently fold zucchini, raisins, and almonds into batter until evenly distributed; pour into prepared loaf pan.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Footnotes

  • Cook's Note:
  • The raisins and almonds are optional, but the raisins to add extra sweetness and the almonds add a crunch that I find appealing. The lemon zest is also not necessary, but I love the aroma and the flavor they add.
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Reviews More Reviews

Aug 25, 2012

I followed the recipe exactly. I made this for our son who has type I diabetes and is also gluten sensitive. He didn't care for it as much as several other recipes. I plan to try it again using different flours, perhaps a combination of brown and white rice flour and some teff. We find buckwheat to have a strong flavor. It made a very heavy loaf and for our taste needed spices, perhaps cinnamon, clove and cardamon. I appreciate the gluten free recipe and lack of added oil.

 
Jul 12, 2014

My husband has been on a very limited diet do to allergies... No wheat, corn, rice flours just to name a few. This one works great for us! Easy to prepare. I added blueberries once because raisins are an allergen. I also added nutmeg for some additional spice!

 

2 Ratings

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Nutrition

  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 45.8 g
  • 15%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 527 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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