Gluten-Free Raspberry Zucchini Bread recipe
All Recipes Breakfast and Brunch Recipes Breakfast Bread Recipes
Ingredients
- 3 eggs 1 cup coconut sugar ½ cup coconut oil, melted ½ cup unsweetened applesauce ½ cup cane sugar 1 tablespoon vanilla extract 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon ground Ceylon cinnamon 1 teaspoon Himalayan salt 1 ½ cups gluten-free all-purpose baking flour 1 ½ cups chickpea flour (besan) 3 cups grated, drained zucchini 1 cup pecans 1 cup fresh raspberries
Nutrition Info
- 254.4 caloriescarbohydrate: 29.3 gcholesterol: 34.9 mgfat: 14.2 gfiber: 3.9 gprotein: 5.4 gsaturatedFat: 6.7 gservingSize: -sodium: 321.6 mgsugar: 13.3 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Raspberry Zucchini Bread
Directions
-
Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour.
Beat eggs in a large bowl, stir in coconut sugar, coconut oil, applesauce, cane sugar, vanilla extract, baking soda, baking powder, Ceylon cinnamon, and Himalayan salt. Mix in gluten-free flour and chickpea flour, 1 cup at a time, stir until mixed well. Fold in zucchini, pecans, and raspberries. Pour batter into the prepared loaf pans.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.