Gluten-Free Zucchini Bread (or Muffins) recipe
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Ingredients
- 3 cups gluten-free flour 1 tablespoon ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 pinch ground nutmeg 2 ¼ cups white sugar 1 cup applesauce 3 eggs ½ cup vegetable oil 1 tablespoon vanilla extract 2 cups shredded zucchini
Nutrition Info
- 560.8 caloriescarbohydrate: 99.4 gcholesterol: 69.8 mgfat: 17.3 gfiber: 6.3 gprotein: 7.9 gsaturatedFat: 2.8 gservingSize: -sodium: 539.2 mgsugar: 61.9 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Zucchini Bread (or Muffins)
Directions
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Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
Mix flour, cinnamon, salt, baking soda, baking powder, and nutmeg together in a bowl. Beat sugar, applesauce, eggs, oil, and vanilla extract together in a separate bowl, stir in zucchini. Slowly mix flour mixture into zucchini mixture until well blended, pour into prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.