Use up summer zucchini in this moist, spiced quick bread that makes a delicious kid-friendly breakfast or snack.
Ingredients
- Baking spray
- 3- 4 medium zucchini
- 4 cups gluten-free flour blend (includes xanham or guar gum)
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp kosher salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- 2 cups packed light brown sugar
- ⅔ cup vegetable oil
- ½ cup applesauce
- 4 large eggs
- 2 tsp vanilla extract
Steps
- Spray two 8½x4½-inch loaf pans with the baking spray. Preheat oven to 375°F. Halve the zucchini lengthwise. With a small spoon, scrape out the seeds. Coarsely grate remaining zucchini to get 3 cups.
- In a large bowl, whisk the flour blend, baking powder, baking soda, salt, cinnamon, and ginger to combine. In another large bowl, whisk the sugar, oil, applesauce, eggs, and vanilla until smooth.
- Add flour mixture to wet ingredients in 3 batches, mixing in between until well combined. Fold in zucchini. Divide between prepared loaf pans, smoothing tops. Bake 40–50 min., until a toothpick inserted in centers comes out clean, tenting with foil if the zucchini bread browns too much on the top.
This recipe is
- Vegetarian
- Gluten-free
- Nut-free
- Dairy-free
- Wheat-free
- Lactose-free
Tags
- Dairy Free
- Nut Free
- vegetarian
- gluten free
- July/Aug 2020
- Wheat Free
- Lactose Free
Nutrition information
- Calories 488kcal 24%
- Fat 12.7g 20%
- Saturated fat 2.3g 11%
- Carbs 89.7g 30%
- Sodium 603mg 25%
- 33.0g sugar
- 1.5g fiber
- 5.6g protein
- 47mg cholesterol
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