Sunday, February 19, 2012

Gluten Free Zucchini Bread

2 C sugar
3 eggs
1 C vegetable oil
2 C zucchini, grated/shredded
3 t vanilla
3 C gluten free flour (see below for gluten free flour mixture)
1 t baking soda
3 t cinnamon
1 t salt

Mix first five ingredients in one bowl. Mix last four ingredients in another bowl. Add the two mixes together. Pour into two greased loaf pans. Bake 350˚ for 45 minutes. Bread is done when toothpick comes out clean.

Yield: 16 servings (8 per loaf)
Nutritional Information
Calories: 231 Total Fat: 11.6g Cholesterol: 26mg Sodium: 165mg Total Carbs: 29.6g Protein: 2.9g

For Gluten Free Flour I use the following mixture.
2 C white rice flour
2/3 C potato starch flour
1/3 C tapioca flour