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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
Gluten-Free Zucchini Bread (PLUS a Namaste Foods Giveaway)
  • 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
  1. 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. Pour into two greased loaf pans and bake for 1 hour or until a toothpick inserted in the center comes out clean.


White flour substitutions: Ounces To Cups And Other Cooking Conversions - Allrecipes

7/8 cup: 3/4 cup + 2 tbsp. 7 fluid ounces: 207 milliliters: 1 cup: 16 tablespoons: ... by Allrecipes. Related Links. Recipe Conversion Basics; Cup to Gram Conversions;


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