Zutaten für Zucchini Bread Gluten Free
- 2 large eggs
- 1 cup granulated sugar
- Canola Oil
- Unsweetened Applesauce
- Vanilla Extract
- Cornstarch
- Rice Flour
- Tapioca Flour
- Xanthan Gum
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Fresh Zucchini
- Walnuts
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Zubereitung von Zucchini Bread Gluten Free
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the gluten-free flour, sugar, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the oil, applesauce, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini and nuts (if using).
- Pour batter into the prepared loaf pan and bake for 60-80 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve! Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
67g
Fat
1g
Carbs
9g
