GLUTEN-FREE RASPBERRY ZUCCHINI BREAD

Gluten-Free Raspberry Zucchini Bread image

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

Ingredients

3 eggs
1 cup coconut sugar
½ cup coconut oil, melted
½ cup unsweetened applesauce
½ cup cane sugar
1 tablespoon vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground Ceylon cinnamon
1 teaspoon Himalayan salt
1 ½ cups gluten-free all-purpose baking flour
1 ½ cups chickpea flour (besan)
3 cups grated, drained zucchini
1 cup pecans
1 cup fresh raspberries

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