Name: Zucchini-Spice Bread
Yield: 4 servings
Ingredients: 5.2 ounces white rice flour (about 1 cup); 4.6 ounces brown rice flour (about 1 cup); 1.05 ounces tapioca flour (about 1/4 cup); 1 1/4 teaspoons ground cinnamon; 1 teaspoon xanthan gum; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 3/4 cup sugar; 2 cups shredded zucchini (1 large); 1/2 cup canola oil; 1/2 teaspoon vanilla extract; 2 large eggs; Cooking spray

Servings: 4 persons

5.2 ounces white rice flour (about 1 cup)
4.6 ounces brown rice flour (about 1 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1 1/4 teaspoons ground cinnamon
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup sugar
2 cups shredded zucchini (1 large)
1/2 cup canola oil
1/2 teaspoon vanilla extract
2 large eggs
Cooking spray

1
Preheat oven to 350u00b0.
2
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 6 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine sugar and next 4 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.
3
Pour batter into an 8 x 4-inch loaf pan coated with cooking spray; smooth top with a spatula. Bake at 350u00b0 for 1 hour and 5 minutes or until very firm to the touch. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

No nutritional information available.

No additional tips available.

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

Zucchini-Spice Bread

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