Gluten-Free Zucchini Bread Recipe

Read Reviews (1)

Quick Print
click here to print

Shopping List

Upload a Photo

Ready in:

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 1 loaf

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

Turn this recipe into a puzzle! [click]

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.

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

Recipe ID: 7224

Save to Your recipEBox
Import Recipe into MasterCook Software
Email This Recipe
Send Recipe To Your Phone
Submit/View Recipe Reviews
Submit A Photo