Zucchini Bread
Ashley Teare: 
Recipe type: Quick Bread
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Gluten, dairy, soy, and corn free zucchini bread perfect for a fall treat.
Ingredients
  • 3 eggs, beaten
  • 2¾ c (300 g) grated Zucchini (For best results: Freeze grated zucchini, thaw over night, and squeeze as much juice as you can, you can also just use fresh zucchini, but be sure to get out as much juice as possible)
  • 1 T vanilla extract
  • 1 c oil (I like canola oil)
  • 2 c (226 g) sugar
  • 1 T Cinnamon
  • ½ tsp Salt
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • ¾ c ( 145 g) Potato Starch
  • ¾ c (98 g) Tapioca Flour
  • ¾ c (125 g) White Rice Flour
  • 1 T Xanthum Gum
Directions
  1. Mix in a large bowl the eggs, grated Zucchini, vanilla extract, oil, and sugar. Set aside.
  2. In a separate bowl combine the dry ingredients.
  3. Add the flour mixture into the zucchini until well combined.
  4. Pour equally, into two one-pound loaf pans. Bake at 350F for 30-35 minutes until the tops spring when you touch them. You can also make muffins and they bake for about 15-20 minutes.
Recipe by NourishingWhole at https://nourishingwhole.com/2016/10/21/zucchini-bread/