Moist Zucchini Bread

"I adapted a recipe to make it lower sugar and gluten free."
 
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Ready In:
45mins
Ingredients:
14
Yields:
2 loaves
Serves:
24
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ingredients

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directions

  • Put zucchini in strainer and press or squeeze with hands to get excess liquid out.
  • Beat eggs, sugar, and oil together.
  • Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.
  • Mix together by hand.
  • Add zucchini (minus liquid).
  • Beat mixture.
  • Pour into 2 prepared loaf pans sprayed with vegetable spray.
  • Bake 45 minute at 350 deg. F.

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Reviews

  1. I am looking for Candida appropriate recipes and tried this. I made a few changes, due to what I had, so it may have affected the outcome? I used 2 eggs, 1/2 c evoo, 1/2 c coc. oil and 1 T stevia powder. It came out way too oily, too brown and totally flat, after 35 minutes of cooking. Also, this would fit into 1 loaf pan. Maybe the baking powder and soda were reversed in the directions? I thought it was weird that the soda was so much and powder so little. Might try again with less oil and the powder/soda reversed. I also used guar gum and rice flour ground from sushi rice and risotto rice (all I had!)
     
  2. Excellent!
     
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RECIPE SUBMITTED BY

<p>I live in the Home of Sliced Bread. My little town in Missouri is where the first loaf of bread was sliced by machine, many years ago. <br /><br /><br />My favorite cookbook is recipezaar. I used to collect cookbooks, but I've given away all but my most cherished ones which belonged to my Grandma. I shop at an Amish community for my dry goods as much as possible. Right now, I'm in a canning phase and I probably will be until I'm too old to cut the mustard.</p>
 
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