Gluten and Dairy Free Healthy Zucchini Bread recipe
| Serves | 24 |
| Prep time | 20 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 20 minutes |
| Meal type | Bread, Breakfast, Snack |
| Allergy list | Egg, Wheat |
| Misc | Child Friendly, Freezable |
| Description | This zucchini bread is gluten free and healthy too. The ground flax and chia seeds give it more protein which helps you stay full. Also, the chia seeds add a nice crunch without nuts. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- ½ cup flax meal (or ground flax seeds)
- 1 ½ cups gluten free brown rice flour mix (use any type on the market which has brown rice except Bob's Red Mill because you are going to add garbanzo bean flour)
- ½ cup garbanzo bean flour
- 2 tablespoons chia seeds (find these at the health store)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (use a good quality cinnamon)
- ½ teaspoon grated nutmeg (I grate whole nutmegs. It only takes a minute)
- 1 teaspoon ground allspice
- 3 cups grated zucchini (about one mid-size)
- ½ cup applesauce (unsweetened)
- 2/3 cup brown sugar
- 1/3 cup agave syrup
- 2 eggs (beaten)
- ¼ teaspoon xanthan gum
Directions
Dry ingredients
Step 1
Preheat oven to 180ºC / 350ºF / Gas Mark 4. Place dry ingredients, including flours, seeds, xanthan gum, baking soda and baking powder, and brown sugar in a bowl. Mix together and set aside.
Liquids
Step 2
Beat together eggs with a whisk. Add agave and applesauce to the mixture. Add grated zucchini.
Mix together wet and dry ingredients
Step 3
Take wet ingredients and mix them into the dry ingredients making sure everything is combined, but not over-mixed.
Step 4
Spray standard, 20x10cm (8-1/2 x 4-1/2 inch) baking pans with non-stick spray. Pour batter into pans and try to make them as even as possible. Place in oven and set timer for one hour.
Step 5
After one hour, bread should be firm. You may stick a toothpick in it to test for whether it is done. Place pans on cooling rack for ten minutes. Then, turn the bread out and wait a little longer if possible before cutting. This bread may be frozen for up to three months. I slice it first and then freeze one of the loaves.
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