SHREDDING ZUCCHINI FOR ZUCCHINI BREAD RECIPES

Name: Gluten-Free Zucchini Bread
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Cuisine: Breakfast
Ingredients: 3 large eggs, room temperature; 1/3 cup white sugar; 1/2 cup brown sugar, packed; 1/2 cup vegetable oil (or oil of choice); 1 teaspoon gluten-free vanilla extract; 2 cups gluten-free flour blend (I use Bob's Red Mill 1-to-1 or Ryze Gluten Free Flour); 1 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon gluten-free baking powder; 1 medium shredded zucchini (about 2 cups), gently pressed between paper towels; Optional: 1 cup gluten-free, dairy-free chocolate chips

EASY GLUTEN-FREE ZUCCHINI BREAD

Easy Gluten-Free Zucchini Bread image

Tender and perfectly sweet, this gluten-free zucchini bread is easy to make and a great way to sneak veggies in.

Provided by Chrystal

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 11

Ingredients

3 large eggs, room temperature
1/3 cup white sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil (or oil of choice)
1 teaspoon gluten-free vanilla extract
2 cups gluten-free flour blend (I use Bob's Red Mill 1-to-1 or Ryze Gluten Free Flour)
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1 medium shredded zucchini (about 2 cups), gently pressed between paper towels
Optional: 1 cup gluten-free, dairy-free chocolate chips

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, CarbohydrateContent 26 grams carbohydrates, CholesterolContent 47 milligrams cholesterol, FatContent 15 grams fat, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 4 grams saturated fat, ServingSize 1, SodiumContent 272 grams sodium, SugarContent 16 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 10 grams unsaturated fat

EASY GLUTEN-FREE ZUCCHINI BREAD

Easy Gluten-Free Zucchini Bread image

Tender and perfectly sweet, this gluten-free zucchini bread is easy to make and a great way to sneak veggies in.

Provided by Chrystal

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 11

Ingredients

3 large eggs, room temperature
1/3 cup white sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil (or oil of choice)
1 teaspoon gluten-free vanilla extract
2 cups gluten-free flour blend (I use Bob's Red Mill 1-to-1 or Ryze Gluten Free Flour)
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1 medium shredded zucchini (about 2 cups), gently pressed between paper towels
Optional: 1 cup gluten-free, dairy-free chocolate chips

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.

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