AuthorE. Gluten
DifficultyIntermediate
TweetSave
Yields1 Serving
Prep Time30 minsCook Time55 minsTotal Time1 hr 25 mins
 ¾ tsp xanthan gum
 1 tsp cinnamon
 ½ tsp baking soda
 ¼ tsp baking powder
 ¼ tsp salt
 ¼ tsp nutmeg
 1 cup sugar
 1 cup finely shredded, unpeeled zucchini
 ¼ cup oil
 1 egg
 ¼ tsp finely shredded lemon peel
 ½ cup chopped walnuts or pecans
1

Grease one 8x4x2 loaf pan.

2

Combine flour, xanthan gum, cinnamon, baking soda, baking powder, salt and nutmeg. In another bowl, combine sugar, zucchini, oil, egg, and lemon peel. Mix well. Add dry mix to zucchini mix. Stir just until moistened. Fold in nuts. Pour into pan.

3

Bake for 55 to 60 minutes, until knife inserted in the center comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely.

Ingredients

 ¾ tsp xanthan gum
 1 tsp cinnamon
 ½ tsp baking soda
 ¼ tsp baking powder
 ¼ tsp salt
 ¼ tsp nutmeg
 1 cup sugar
 1 cup finely shredded, unpeeled zucchini
 ¼ cup oil
 1 egg
 ¼ tsp finely shredded lemon peel
 ½ cup chopped walnuts or pecans

Directions

1

Grease one 8x4x2 loaf pan.

2

Combine flour, xanthan gum, cinnamon, baking soda, baking powder, salt and nutmeg. In another bowl, combine sugar, zucchini, oil, egg, and lemon peel. Mix well. Add dry mix to zucchini mix. Stir just until moistened. Fold in nuts. Pour into pan.

3

Bake for 55 to 60 minutes, until knife inserted in the center comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely.

Gluten Free Zucchini Bread