Gluten-Free Zucchini Bread

Recipe At A Glance
Rating: 3/5

3 stars based on 2 reviews
recipe is ready in 1-2 hrs

Ready in: 1-2 hrs ?
recipe difficulty 3/5

Difficulty: 3/5

Serves/Makes: 1 loaf

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INGREDIENTS:

2/3 cup white rice flour
2/3 cup sweet rice flour (available from Asian supermarkets)
1/2 cup potato starch
3 1/2 tablespoons tapioca starch
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/8 teaspoon salt
1 stick butter (not margarine)
1 cup sugar
2 eggs
1 1/4 cup grated zucchini
2/3 cup chopped walnuts

DIRECTIONS:

Preheat oven to 350 degrees. Lightly grease 9 x 5 loaf pan; dust with rice flour. Mix together flours, potato starch, tapioca starch, baking soda, xanthan gum, and salt. Set aside. Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes. Add the eggs and briefly beat until well mixed.

Stir in the zucchini. Stir in the dry ingredients until blended. Fold in the nuts. Pour the batter into the pan. Bake 1 hour.

Adapted from a banana bread recipe in Gluten-Free Baking by Rebecca Reilly.

NUTRITION:

This Gluten-Free Zucchini Bread recipe from CDKitchen serves/makes 1 loaf

Recipe ID: 7224

SUBMITTED BY: David Applegett, Westerville, OH, USA

REVIEWS:

2 Reviews

Guest: Anonymous 2010-04-01
Decent taste and texture, but much more like a bar treat than bread. Batter is thick with so many binding flours/starches. Next time I'll add applesauce and a little oil for moisture.

SOONER 2004-07-12
IF YOU WANT A HEALTHLY TREAT, THIS IS IT! not bad.

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