Zucchini Bread
This bread is incredibly moist and savory. It’s even loaded with whole grains. Unlike a lot of gluten-free baked goods, this bread keeps its moistness, too, so it will be just as delicious the day after you bake it as it is only hours out from the oven.
Bonus: it is a bread that contains vegetables!
Healthy, gluten-free baking really is fabulous to both make and eat!
INGREDIENTS
1/2 cup Millet Flour
1/2 cup Potato Starch Flour
1/4 cup Sorghum Flour
1/4 cup Amaranth Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Xanthan Gum
1.5 teaspoons Cinnamon, ground
1/4 teaspoon Sea salt
1 large Egg
1/3 cup Oil, Olive
1/2 cup Apple sauce, unsweetened
1/2 cup Sugar
1.5 teaspoons Vanilla extract
1.75 cups Zucchini, shredded
1/2 cup Walnuts, chopped
PREPARATION
Preheat oven to 325 degrees.
Sift together in a large bowl the flours, baking soda, baking powder, xanthan gum, cinnamon and salt.
In a medium bowl mix together the eggs, oil, apple sauce, sugar and vanilla extract. Mix the liquid ingredients into the dry. Add the zucchini and walnuts and stir to combine.
Pour batter into a greased bread pan. Bake bread for 45- 60 minutes, or until toothpick comes out clean.
Cool bread for 20 minutes, then remove from pan.
Makes 12 Servings.