Zucchini-Spice Bread

Photo: Oxmoor House

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

Yield: Serves 16 (serving size: 1 slice)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 9 Minutes
Total: 2 Hours, 29 Minutes

Nutritional Information

Amount per serving
  • Calories: 183
  • Fat: 8.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 2.2g
  • Protein: 2.2g
  • Carbohydrate: 26g
  • Fiber: 1.1g
  • Cholesterol: 23mg
  • Iron: 0.4mg
  • Sodium: 178mg
  • Calcium: 21mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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.
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