GLUTEN-FREE ZUCCHINI APPLE BREAD
Shredded zucchini and apple lend flavor to this soft, spice fragrant quick bread - made with Bisquick® Gluten Free mix.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray (without flour).
- In large bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute, scraping bowl occasionally. Pour batter into pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. To store, wrap tightly in plastic wrap or foil.
Nutrition Facts : Calories 200, Carbohydrate 31 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg
ZUCCHINI APPLE BREAD
A variation of the zucchini bread that is fluffy and light, with a touch of sweetness.
Provided by Rose Putman
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h20m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans.
- In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pans.
- Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pans 10 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 32.9 g, Cholesterol 31 mg, Fat 7.2 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 142.9 mg, Sugar 18.1 g
GLUTEN FREE ZUCCHINI BREAD
Moist and delicious bread made with gluten-free flour.
Provided by Gluten Free Cook
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.
- Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake.
- Whisk together white sugar, white rice flour, sweet rice flour, cornstarch, tapioca, baking powder, cinnamon, baking soda, xanthan gum, and salt in a large bowl. Stir zucchini mixture into flour mixture until batter is well blended; pour into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
- Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 41.8 g, Cholesterol 32.7 mg, Fat 12.3 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 279.5 mg, Sugar 21.2 g
APPLE ZUCCHINI BREAD
Provided by Food Network
Categories dessert
Time 1h
Yield 2 to 3 loaves, 12 to 15 servin
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Combine first 6 ingredients and set aside.
- Combine eggs, oil, sugars, and vanilla in a large bowl. Beat until well blended. Stir in zucchini, apples, and nuts. Add to dry ingredients; stir until moistened.
- Put into greased and floured loaf pans. Bake at 350 degrees for 50 to 55 minutes.
GLUTEN-FREE ZUCCHINI BREAD WITH ALMONDS
Although this loaf is gluten- and dairy-free-and packed with whole-grain goodness from oat and millet flours-no one would ever know. Thanks to a combination of olive oil, almond meal and plenty of grated zucchini, it's delightfully moist and cakey. Coconut flour and maple syrup lend the perfect amount of sweetness.
Provided by Amy Chaplin
Time 1h25m
Yield One 9-inch loaf
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch loaf pan with parchment paper, and lightly oil the exposed ends of the pan. Spread the zucchini over a few layers of paper towels, cover with a few more layers, and use your palms to press out excess moisture. Set aside while you prepare the batter.
- Whisk the almond milk, maple syrup and chia seeds in a medium bowl to combine; set aside for 10 minutes or until liquid has thickened.
- Sift the coconut flour, millet flour, oat flour, baking powder, cinnamon and baking soda into another medium bowl. Add the almond meal and whisk to combine; set aside.
- Add the eggs, oil, vanilla, vinegar and salt to the chia mixture, and whisk until evenly combined. Set aside about 1/4 cup of the zucchini, and stir the remainder into the chia mixture. Add the flour mixture, and stir with a spatula until evenly combined. Pour the batter into the prepared loaf pan. Spread the remaining zucchini over the top, and sprinkle with chopped almonds.
- Bake until a toothpick comes out clean, 1 hour. Let cool for 20 minutes in the pan before turning out.
Nutrition Facts : Calories 262 calorie, Fat 19 grams, SaturatedFat 2 grams, Cholesterol 31 milligrams, Sodium 203 milligrams, Carbohydrate 19 grams, Fiber 4 grams, Protein 6 grams, Sugar 10 grams
GLUTEN FREE ZUCCHINI BREAD
Make and share this Gluten Free Zucchini Bread recipe from Food.com.
Provided by Concoctionista
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Grease 9x5 loaf pan.
- Combine oil, sugar.
- Add eggs, vanilla applesauce & beat.
- Add flours, baking powder, xantham gum, salt, and cinnamon.
- Stir in zucchini, nuts and raisins.
- Bake for 1 hour.
Nutrition Facts : Calories 110.8, Fat 5.4, SaturatedFat 0.6, Cholesterol 35.2, Sodium 178.4, Carbohydrate 14.9, Fiber 0.4, Sugar 12.1, Protein 1.3
ZUCCHINI BREAD GLUTEN-FREE)
Make and share this Zucchini Bread Gluten-Free) recipe from Food.com.
Provided by debbieleafblad
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Shred the zucchini and chop walnuts and set aside.
- Us a mixer to beat the eggs and add the sugar, oil and vanilla. Add the baking soda, cinnamon, salt and baking powder. Slowly pour in the flour and xanthan gum until well mixed. By hand, mix in the zucchini and walnuts. Pour in greased and floured loaf pan and bake at 350 for 75 minutes. Let cool.
Nutrition Facts : Calories 226.2, Fat 16.3, SaturatedFat 2, Cholesterol 31, Sodium 170.4, Carbohydrate 18.9, Fiber 0.9, Sugar 17.4, Protein 2.8
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