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Zucchini-Spice Bread

Photo: Oxmoor House
Hands-on time 9 mins
Total time 2 hrs, 29 mins
Yield

Serves 16 (serving size: 1 slice)

Recipes for this popular tea bread are handed down through the generations. Here's a healthy, gluten-free loaf everyone can enjoy.

Ingredients

  • 5.2 ounces white rice flour (about 1 cup)
  • 4.6 ounces brown rice flour (about 1 cup)
  • 1.05 ounces tapioca flour (about 1/4 cup)
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup sugar
  • 2 cups shredded zucchini (1 large)
  • 1/2 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • Cooking spray

Nutrition Information

  • calories 183
  • fat 8.2 g
  • satfat 0.8 g
  • monofat 4.9 g
  • polyfat 2.2 g
  • protein 2.2 g
  • carbohydrate 26 g
  • fiber 1.1 g
  • cholesterol 23 mg
  • iron 0.4 mg
  • sodium 178 mg
  • calcium 21 mg

How to Make It

  1. Preheat oven to 350°.

  2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 6 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine sugar and next 4 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.

  3. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray; smooth top with a spatula. Bake at 350° for 1 hour and 5 minutes or until very firm to the touch. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook