Delicious Gluten Free Zucchini Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Delicious summer zucchini bread in gluten-free form. Another Roben Ryberg recipe. One of my favs. Ingredients:
1 egg |
3 tablespoons canola oil |
2 tablespoons shortening |
1/4 cup sugar |
1 teaspoon vanilla extract |
1/2 cup potato starch |
3/4 cup cornstarch |
1 tablespoon baking powder |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
3/4 teaspoon xanthan gum |
1 teaspoon cinnamon |
1/4 cup milk |
1 cup zucchini, grated and packed |
Directions:
1. Preheat oven to 350. In large bowl, combine egg, oil, shortening, sugar, and vanilla. Mix well. Add all remaining ingredients except zucchini. Mix well to remove all lumps. Batter will be thick. Add zucchini and mix well.
2. Pour batter into greased 9X5 loaf pan. Bake 45 minutes, until toothpick inserted in bread tests clean. Allow to cool in pan for at least 10 minutes.
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