Zucchini Bread

Serves: 16
Total Calories: 2,509


1 1/2 cups GF Flour Mix
3/4 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup oil
1 egg
1/4 teaspoon finely shredded lemon peel
1/2 cup chopped walnuts or pecans


Preheat Oven to 350°F. Grease one 8 x 4 x 2-inch loaf pan.

Combine flour mix, xanthan gum, cinnamon, baking soda, baking powder, salt, and nutmeg. In another bowl, combine sugar, zucchini, oil, egg, and lemon peel. Mix well. Add dry mix to zucchini mix. Stir just until moistened. Fold in nuts. Pour into pan.

Bake for 55 to 60 minutes, until a knife inserted in the center comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely.

Nutritional Facts:

Serves: 16
Total Calories: 2,509
Calories from Fat: 58

This Zucchini Bread recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.

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