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Gluten-Free Zucchini Bread
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Description
If you are interested in gluten-free options, either for health reasons or just curiosity, this is a good recipe to start with. The flour blend is affordable, you probably have the other ingredients on hand, it’s super simple to make, and it tastes just like the traditional version.
Ingredients
- ⅔ cups Sugar
- ⅓ cups Butter, Softened
- 2 whole Eggs
- 1-½ cup Grated Zucchini
- ¼ cups Milk
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Vanilla
- 2 cups Gluten Free Rice Flour Blend
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
Preparation
Heat oven to 350ºF. Grease a 9×5 loaf pan, set aside.
In a large bowl, beat sugar and butter with an electric mixer on medium speed until light. Add eggs and beat well. Stir in zucchini, milk, vinegar, and vanilla, blend well. Stir in flour blend, baking soda and salt until just moistened. Pour into pan.
Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan before removing from pan. Allow to cool completely on a cooling rack.
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