Gluten Free Zucchini Bread
Total Steps
9
Ingredients
17
Tools Needed
1
Related Article
Gluten Free Zucchini BreadIngredients
- 3 Eggs
- 1 Egg White
- 1 cup Sugar
- 1 1/2 teaspoon Vanilla
- 3/4 cup Butter, melted
- 1 1/2 cups grated Zucchini
- 10 tablespoons Sorghum
- 9 tablespoons Brown Rice Flour
- 1/4 cup Arrowroot
- 1 tablespoon Potato Flour
- 1/2 cup Walnut Meal
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 3/4 teaspoon Guar Gum
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 tablespoon Lemon Zest
Instructions
Step 1
Pre-heat the oven to 350 degrees. Butter the inside of a loaf pan.
Step 2
In a separate bowl, combine the sorghum, brown rice flour, arrowroot, potato flour, walnut meal, baking soda, baking powder, guar gum, cinnamon and salt. Place aside.
Step 3
Grate the zucchini, I recommend processing zucchini in a food processor using the grating blade.
Step 4
In a mixing bowl beat the egg and egg white with the sugar until fluffy.
Step 5
Temper the melted butter into the egg and sugar batter by slowly drizzling the butter in while mixing the batter. Thoroughly combine.
Step 6
Add the vanilla extract and lemon zest. Thoroughly combine. Don’t over mix, as this can make batter to heavy.
Step 7
Add the grated zucchini. Mix thoroughly.
Step 8
Pour into buttered loaf pan.
Step 9
Bake in center of oven for one hour. Allow to cool before serving. Store overnight with wax paper and foil on top, then move into fridge.