As summer is still full force here, we are trying to find creative ways to use our harvest. We’ve been blessed with an abundance of zucchini this summer. One of my favorite recipes is Gluten Free Zucchini Bread. My guys don’t even realize it’s gluten free!
Here is your ingredients needed:
Ingredients
- 3 cups all-purpose gluten-free flour (I like Vitacost brand)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup applesauce
- 2 ¼ cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts (optional)
*Note- walnuts are optional. If you prefer pecans I’ve used those too. When I don’t have either I just go with none. It’s all on your personal preference.
Directions
- Preheat the oven to 325 degrees F
- Grease and flour two 8×4-inch pans. (I use muffin tins too!)
- Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
- Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans.
- Bake about 40 to 60 minutes.
