Zutaten für Gluten Free Zucchini Bread
- Canola Oil
- Light Brown Sugar
- 2 large eggs
- Vanilla Extract
- 1/2 cup applesauce
- Gluten Free Flour
- 2 teaspoons baking powder
- Xanthan Gum
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups grated zucchini
- Pecans
- 1/2 cup raisins
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Zubereitung von Gluten Free Zucchini Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together 1/2 cup vegetable oil, 1 1/2 cups granulated sugar, and 1 teaspoon vanilla extract.
- Add 2 large eggs and 1/2 cup applesauce. Beat until well combined.
- In a separate bowl, whisk together 2 cups gluten-free all-purpose flour blend, 2 teaspoons baking powder, 1 teaspoon xanthan gum, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 2 cups grated zucchini, 1/2 cup chopped walnuts (or pecans), and 1/2 cup raisins.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 50 minutes.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
48g
Fat
2g
Carbs
4g
