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Zucchini Bread safe

You won't believe how good this is.

By valeriefender

2010-06-04 19:16:33

This is the type of bread that comes out of the oven and you eat 6 pieces before you even realize it. The top is flakey and very thin and the inside is very soft and light.

Prep time 10 minutes
Cooking time 1 hour 30 minutes
Servings 24


3 eggs
2 cups sugar
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1 1/2 cups corn starch
3/4 cup rice flour
3/4 cup tapioca flour
1 tbsp xanthan gum
1 tbsp cinnamon
1 tbsp baking powder
1 tsp baking soda
2 cups fresh zucchini, grated
1/2 cup walnuts (optional)


1 – Preheat oven to 350 degrees.

2 – Beat the eggs until foamy, adding sugar, oil, and applesauce (use wire whip attachment for mixer). In a separate bowl, mix the dry ingredients and then add them to the egg mixture (switch to the flat beater or dough hook attachment) and beat in electric mixer for about 3 minutes or until batter is mixed well and becomes very thick. Add nuts.

3 – If baking as a loaf, grease two large loaf pans and fill each 1/2 full. Bake for approximately 1 hour and 10 minutes, testing to be sure the middle is cooked through. If your oven cooks the tops of these loaves too quickly, cover with aluminum foil to prevent burning (after about 25-35 minutes). If you want to use this as a breakfast bread, you can sprinkle the tops with confectioner’s sugar.

4 – If baking as muffins, grease and 1/2 fill 24 muffin tins. Bake for approximately 30 minutes, testing to be sure the middle is cooked through.

Category Bread and Rolls
Cuisine North American
Diet Choices Gluten-free, dairy-free
Tags coffee holidays quick bread Rice flour snacks Tapioca flour Xanthan gum Zucchini zucchini bread


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