Gluten-Free Raspberry Zucchini Bread
Recipe by LuvShelties from allrecipes.com
Breakfast 2 Hr. 35 Mins.
Ingredients
16
16 servings
- •3 eggs
- •1 cup coconut sugar
- •½ cup coconut oil, melted
- •½ cup unsweetened applesauce
- •½ cup cane sugar
- •1 tablespoon vanilla extract
- •2 teaspoons baking soda
- •1 teaspoon baking powder
- •1 teaspoon ground Ceylon cinnamon
- •1 teaspoon Himalayan salt
- •1 ½ cups gluten-free all-purpose baking flour
- •1 ½ cups chickpea flour (besan)
- •3 cups grated, drained zucchini
- •1 cup pecans
- •1 cup fresh raspberries
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour.
- Beat eggs in a large bowl; stir in coconut sugar, coconut oil, applesauce, cane sugar, vanilla extract, baking soda, baking powder, Ceylon cinnamon, and Himalayan salt. Mix in gluten-free flour and chickpea flour, 1 cup at a time; stir until mixed well. Fold in zucchini, pecans, and raspberries. Pour batter into the prepared loaf pans.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.
Nutritional Facts
Per 16 servings
- Calories: 254
- Carbohydrate: 29g
- Fat: 14g
- Fiber: 4g
- Protein: 5g
- Sugar: 13g
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