GLUTEN-FREE RASPBERRY ZUCCHINI BREAD
In an effort to eat healthier, I came up with this recipe for a much healthier zucchini bread, and I was pleasantly surprised that something that is good for you tastes so good. I have raspberry plants and a garden with zucchini so these are plentiful at this time of year. I also have an apple tree where I cook the apples down with no sugar added and then jar them for later use.
Provided by LuvShelties
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h35m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour.
- Beat eggs in a large bowl; stir in coconut sugar, coconut oil, applesauce, cane sugar, vanilla extract, baking soda, baking powder, Ceylon cinnamon, and Himalayan salt. Mix in gluten-free flour and chickpea flour, 1 cup at a time; stir until mixed well. Fold in zucchini, pecans, and raspberries. Pour batter into the prepared loaf pans.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 29.3 g, Cholesterol 34.9 mg, Fat 14.2 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 6.7 g, Sodium 321.6 mg, Sugar 13.3 g
BLUEBERRY ZUCCHINI BREAD
Blueberries and zucchini baked up into delicious little summertime bread loaves!
Provided by Laura Moody
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
- Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 66.8 g, Cholesterol 46.5 mg, Fat 19.9 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.3 g, Sodium 281.3 mg, Sugar 40.9 g
CRANBERRY ZUCCHINI BREAD
Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. -Alice Manzo, South Easton, Massachusetts
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
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