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Print This Gluten Free Zucchini Bread Recipe

Gluten Free Zucchini Bread Recipe

Sprinkle with cinnamon and sugar before baking. The aroma of bread just before coming out of the oven, fills the kitchen with a delightful scent of cinnamon.

Using the brown rice flour was taking a big chance for me, I have not had that much luck with recipes turning out light and fluffy. Could be that it was the combination of the rhubarb sauce that was used in place of the oil. This zucchini bread turned out amazing light and the texture was delightfully smooth. If you don't have fresh zucchini, frozen works just fine. Make sure that you squeeze most of the liquid out before adding it to the recipe.

Gluten Free Zucchini Bread Sliced

3 large Eggs
3 teaspoons Vanilla
2 cups Grated zucchini, unpeeled
1/4 teaspoon Baking powder
1 teaspoon Baking soda
1 1/2 cups Sugar
1 cup Rhubarb sauce (or 1 cup Oil)
3 cups Brown rice flour
3 teaspoons Cinnamon
1 cup Raisins
1 teaspoon Salt

Oven Temp: 350°
Recipe Cooking Time:
Pan Type: 2 loaf pans 9 x 5-inches

Zucchini Bread Directions

Preheat the oven, grease and flour two loaf pans.

Put the eggs in a mixing bowl, beat until fluffy.

Add the sugar and rhubarb sauce, mix well. Combine the rice flour, salt, baking powder, baking soda and cinnamon, stir into the rhubarb mix.

Add the zucchini, vanilla and raisins, mix well. Pour zucchini bread dough into greased loaf pans. Sprinkle with cinnamon and sugar.

Bake for allotted time, remove from oven and release from pans by running a butter knife around the edges. Dump out of pans and soon as possible, let zucchini bread cool before slicing.

Recipe Yields: 2 loaves

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This yummy Gluten Free Zucchini Bread is tested and approved by Kiss Recipes rated 4.5 stars based on reviews


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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