Saturday, May 4, 2013

Gluten Free Zucchini Bread


3 cups gluten free King Arthur multi-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
3 eggs
1 cup vegetable oil
1 cup white sugar
1 1/4 cup brown sugar
3 tsp. vanilla extract
2 cups grated zucchini
2 ripe bananas, mashed
1/2 cup crushed walnuts


1. Grease two 8x4 inch pans. Preheat oven to 325 F.
2. Sift flour, salt, baking soda, and cinnamon together in a bowl. 
3. Beat eggs, oil, vanilla and sugar together in a large bowl. Add the sifted ingredients to the cream mixture, and stir well. (batter will be thick at this point!)
4. Stir in zucchini, banana, and nuts until well combined. Pour batter into prepared pans.
5. Bake for 50-55 minutes, or until toothpick inserted in the center comes out clean. Cool in pan for 20 minutes, then remove bread from pan and allow to cool completely before serving.

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