Gluten Free Zucchini Bread

With the kids starting school this week, and the piles of zucchini I have coming out of the garden, I made this gluten free zucchini bread to pack in their lunches as a 1st week of school treat. This has also been a great summer goodie to have around the house when guests are in town. A cup of coffee, a slice of this mouth watering zucchini bread, and good friends brings summer mornings to perfection. My goal with it in the house is to only have 1 slice and only on high intensity training days!

This time around I baked the bread in mini loaves. However, the following macronutrient breakdown is for a standard serving size per slice in a regular size loaf pan. The recipe makes 2 loaves and about 10 slices per loaf. Calories per slice: 211; Fat per slice: 11g; Carbs per slice: 28g; Protein per slice: 2g

Gluten Free Zucchini Bread

  • 3 cups of Namaste Perfect Flour Blend, Gluten-Free
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp xanthan gum
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 3 eggs
  • 1 cup melted butter
  • 1 cup sugar
  • 1 cup stevia
  • 1/4 cup sour cream
  • 1 TBS fresh lemon juice
  • 1 tsp vanilla
  • 3 cups shredded zucchini

Preheat oven to 350 degrees. Grease 2 loaf pans. Whisk all your dry ingredients together in a large mixing bowl. In a separate bowl beat eggs by hand. Add melted butter, sugar, and stevia to egg and stir. Mix in vanilla, sour cream, and lemon. Fold shredded zucchini in with the wet ingredients. Make a well in the center of the dry ingredients, pour wet ingredients in the well, and gently fold until all the way stirred in. You want to be careful to not over mix.

Place batter evenly between the 2 greased loaf pans. Place in the preheated oven for 50 min. Let cool on racks.

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Tessa Ludwig

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