Gluten-Free Zucchini Bread Recipe Recipe

Name: Gluten-Free Zucchini Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups unpeeled, grated zucchini (about 14 ounces); 6 ounces millet flour; 6 ounces granulated sugar; 2 ounces sorghum flour; 3 tablespoons ground flaxmeal; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground allspice; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon xanthan gum; 6 tablespoons water; 2 large eggs; 5 tablespoons vegetable oil

Servings: persons

3 cups unpeeled, grated zucchini (about 14 ounces)
6 ounces millet flour
6 ounces granulated sugar
2 ounces sorghum flour
3 tablespoons ground flaxmeal
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon xanthan gum
6 tablespoons water
2 large eggs
5 tablespoons vegetable oil

1
Preheat oven to 350u00b0F. Lightly spray a 9- by 5-inch loaf pan with nonstick cooking spray. Set pan aside.
2
Place the zucchini on a large, dry kitchen towel. Cover the zucchini fully with the towel and twist both ends to the towel to wring moisture from the zucchini. Transfer zucchini to a large cutting board. Chop the zucchini roughly. (You can skip the chopping the zucchini if you'd like. It just helps the bread to have a more uniform texture with no long string of zucchini scattered throughout the baked loaf.) Set the aside zucchini aside.
3
Whisk together millet flour, granulated sugar, sorghum flour, flaxmeal, ground cinnamon, ground allspice, baking powder, baking soda, salt, and xanthan gum. Add the water, eggs, and vegetable oil. Whisk until a thick batter forms. Switch to a flexible spatula and stir in the zucchini.
4
Spread batter evenly into prepared pan. Bake until golden brown, a cake tester interested into the center of the loaf should come out clean. Allow bread to cool in the pan for 10 minutes before turning out to a wire rack to cool completely.

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups unpeeled, grated zucchini (about 14 ounces), 6 ounces millet flour, 6 ounces granulated sugar, 2 ounces sorghum flour, and more.

Yes, Gluten-Free Zucchini Bread Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Zucchini Bread Recipe

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