Cummulative Rating Servings
Makes 1 loaf. Difficulty
Easy
Ingredients
1-1/2 cups zucchini, shredded 1-1/2 cups gf flour 1 cup + 2 Tablespoons sugar 1/4 cup walnuts, chopped 2 Tablespoons brown sugar 1 teaspoons baking soda 2 teaspoon baking powder 1/2 teaspoon lemon rind 1/4 cup milk 8 ounces (1 cup) gf plain yogurt 2 eggs 1/2 cup vegetable oil 1 teaspoon vanilla 1 Tablespoon unsalted butter
Directions
Preheat oven to 350 degrees F.
Press shredded zucchini on several paper towels to eliminate excess moisture.
In a medium bowl combine gf flour, 1 cup sugar, walnuts, brown sugar, baking powder, baking soda and lemon rind.
In a separate bowl, combine milk, yogurt, eggs, vegetable oil, and vanilla. Stir in shredded zucchini.
Add zucchini mixture to dry ingredients; stir until just blended.
Spoon batter into a greased loaf pan. Bake at 350 degrees F. for 1 hour and 10 minutes or until a toothpick inserted in center comes out clean.
Cool for 5 minutes in pan then remove bread and allow to cool completely on a rack.
Tips
In this recipe we used The Gluten-Free Pantry’s Country French Bread Flour Mix for the gf flour. To purchase this product please click the link below in our Recommended Tools section.
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