Gluten-Free Zucchini Bread

Name: Gluten-Free Zucchini Bread
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon gluten-free baking powder; 1 teaspoons baking soda; 2 eggs; 1 teaspoon ground cinnamon; 118 milliliters chopped nuts; 296 milliliters Betty All-Purpose Gluten Free Rice Flour Blend; 1 teaspoons salt; 237 milliliters sugar; 1 teaspoon gluten-free vanilla; 158 milliliters vegetable oil; 1 teaspoons xanthan gum; 473 milliliters shredded zucchini

Gluten-Free Zucchini Bread is a gluten free, dairy free, fodmap friendly, and vegetarian morn meal. This recipe serves 12. One serving contains 282 calories, 3g of protein, and 16g of fat. If you have vanilla, salt, betty rice flour blend, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes.

Instructions

Heat oven to 350°F. Lightly grease bottom only of 9x5-inch loaf pan.

Equipment you will use

Loaf Pan

Oven

In large bowl, beat sugar and eggs with electric mixer on medium speed until well blended.

Ingredients you will need

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Add oil and vanilla; beat until smooth.

Ingredients you will need

Vanilla

Cooking Oil

In medium bowl, mix flour blend, baking powder, cinnamon, xanthan gum, baking soda and salt. Gradually beat into egg mixture on low speed until blended. Stir in zucchini and nuts.

Ingredients you will need

Xanthan Gum