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Showing posts from August, 2016

Gluten-Free Zucchini Bread

Gluten-Free Zucchini Bread  Prep Time:  15 minutes Cook Time:  1 hour Total Time:  1 hour, 15 minutes Yield:  2 loaves Ingredients 2 C shredded zucchini 1 can (8 oz.) crushed pineapple, drained 3 C all-purpose gluten-free flour (I used Teff Flour, see picture below) 3 eggs 1 C coconut oil 2 C sugar (Raw sugar) 2 tsp. gluten-free vanilla 2 tsp. baking soda 1 tsp. Real Salt (kosher saltt) 1/2 tsp. baking powder 1 1/2 tsp. cinnamon 3/4 tsp. nutmeg (dash) 1 C chopped walnuts (optional) (I used almond slivers) I (don't judge) used a cup of canned sliced carrots I added a handful of raisins Instructions Preheat the oven to 325°. In a large bowl, beat eggs, oil, sugar, and vanilla until thick and foamy. Stir in shredded zucchini & pineapple. In another bowl, combine flour, baking powder, soda, salt, cinnamon, nutmeg and chopped walnuts if using them. Slowly add the flour mixture 1/2 C at a time to the zucchini mixture until just blended.