Zucchini Bread - Gluten and grain free. Latest Version

Grain Free Zucchini Bread

Nutrition Info

• Calories: 250.1
• Fat: 5.4g
• Carbohydrates: 46.6g
• Protein: 5.1g

Ingredients

Dry Ingredients:
8 cups of gluten free flour (I use 4 cups besan, 1.5 cups tapioca, 1.5 cups potato starch and 1 cup sweet potato flour)

4 Tablespoons Baking Powder
1 Tablespoon Baking Soda
A dash of salt if you want


Wet ingredients:
In a blender, puree zucchini until you have 5 cups worth of puree.

3 eggs
1 stick butter
1 cup honey
2 tablespoons cinnamon
1 tablespoon allspice
1 vanilla bean

Directions

Mix all dry ingredients in a large bowl.

Puree zucchini in blender. Add rest of ingredients and blend again until vanilla bean is pureed as well and all things are evenly distributed.

Pour wet ingredients into dry. Stir gently. Should be a little thicker than pancake batter and slightly lumpy.

Pour into a LARGE cake pan (Do not fill the pan more than 3/4 of the way full - this DOES rise!).

Bake at 350 for 90 minutes.

Turn out onto wire racks to cool.

makes 4 rows of 6 pieces each = 24 pieces.

Freezes well.

Serving Size: Makes 24 pieces - 4 columns x 6 rows

Number of Servings: 24

Recipe submitted by SparkPeople user NRVLAURA.