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Gluten-Free Zucchini Bread

Excess zucchini in the garden? Try this delicious solution to use it up.

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 (6) 4 Reviews
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  • Prep Time 15 min
  • Total Time 3 hr 30 min
  • Servings 12

Ingredients

1
cup sugar
2
eggs
2/3
cup vegetable oil
1
teaspoon gluten-free vanilla
1 1/4
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1
teaspoon gluten-free baking powder
1
teaspoon ground cinnamon
1/2
teaspoon xanthan gum
1/2
teaspoon baking soda
1/2
teaspoon salt
2
cups shredded zucchini
1/2
cup chopped nuts

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Lightly grease bottom only of 9x5-inch loaf pan.
  • 2 In large bowl, beat sugar and eggs with electric mixer on medium speed until well blended. Add oil and vanilla; beat until smooth.
  • 3 In medium bowl, mix flour blend, baking powder, cinnamon, xanthan gum, baking soda and salt. Gradually beat into egg mixture on low speed until blended. Stir in zucchini and nuts. Pour batter into pan.
  • 4 Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack; cool completely, about 2 hours.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
270
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
200mg
200%;
Total Carbohydrate
29g
29%
(Dietary Fiber
1g
1%
  Sugars
17g
17%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
4%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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