adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-Free Zucchini Bread
Gluten-Free Zucchini Bread
0 Likes
Prep Time:
15 minutes
Total Time:
3 hours 30 minutes
Transform surplus zucchini into a delectable dish.
Ingredients:
  • 1 cup sugar
  • 2/3 cup vegetable oil
  • 1 teaspoon gluten-free vanilla
  • 1 1/4 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup chopped nuts
Instructions:
  • Preheat oven to 350°F and lightly grease only the bottom of a 9x5-inch loaf pan.
  • In a large bowl, use an electric mixer to blend sugar and eggs until smooth. Mix in oil and vanilla until well combined.
  • Combine flour blend, baking powder, cinnamon, xanthan gum, baking soda, and salt in a medium bowl. Slowly incorporate the dry ingredients into the egg mixture on low speed until combined. Gently fold in zucchini and nuts, then transfer the batter into the pan.
  • Bake for 1 to 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes, then transfer to a cooling rack and let it cool completely for about 2 hours.

Similar Recipes