Best Gluten Free Millet Zucchini Bread Recipes
GLUTEN-FREE ZUCCHINI BREAD
Tender and perfectly sweet, this gluten-free zucchini bread is easy to make and a great way to sneak veggies in.
Provided by Chrystal
Categories Breads/Muffins
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F; lightly grease four mini loaf pans, or one 8 1/2" x 4 1/2" metal loaf pan; set aside.
- In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
- Add the flour, salt, baking soda, baking powder, and mix until well combined.
- Stir in the zucchini and chocolate chips (optional).
- Pour the batter into the prepared mini loaf pans, or larger loaf pan.
- For mini loafs, bake for 30-35 minutes or until the center is set. For the larger loaf pan, bake for 45-50 minutes, or until the center sets.
- Remove the bread from the oven, and let it cool for 10 minutes in the pan. Finish cooling on a wire rack.
- Once cooled, slice and serve.
- Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts : Calories 242 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 272 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
GLUTEN FREE ZUCCHINI BREAD OR MUFFINS
This is a recipe my mother-in-law gave me that I converted to be gluten free. It was originally from a cookbook that she bought in Pennsylvania. You can also sub some of the zucchini for grated carrots. For example, 1 cup zucchini, 1 cup grated carrots, instead of 2 cups zucchini.
Provided by threehappypenguins
Categories Quick Breads
Time 1h30m
Yield 2 large loaves
Number Of Ingredients 14
Steps:
- Mix white and brown sugars, eggs, and oil in a large mixing bowl. Then add the zucchini.
- In a separate bowl, combine the dry ingredients and whisk to combine.
- Add one half of the dry mixture to the wet mixture and stir, then the pineapple, vanilla, and cinnamon.
- Add the rest of dry mixture and blend well.
- Pour into a greased loaf pan, or greased and floured (use rice flour) muffin tins. Optionally, you can add raisins to your loaf pan or muffin tins. Just put the raisins in the pan/tins after you poured the batter and gently stir them inches.
- Bake at 320 F for 50-60 minutes, or 30-35 minutes for muffins.
- Makes 2 large or 4 small loaf pans, or about 36 muffins.
Nutrition Facts : Calories 2672.1, Fat 121.5, SaturatedFat 11.9, Cholesterol 372, Sodium 1542.6, Carbohydrate 380.3, Fiber 10.9, Sugar 237.3, Protein 25.2
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