It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Zucchini Bread (Gluten Free)

Source: dLife

A great tasting, gluten free quick bread made with sorghum and tapioca flours and a healthy portion of zucchini.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	233.2

Total Carbs	36.4 g

Dietary Fiber	1.9 g

Sugars	19.5 g

Total Fat	9.5 g

Saturated Fat	2.3 g

Unsaturated Fat	1.2 g

Potassium	105.4 mg

Protein	2.7 g

Sodium	198.4 mg

Dietary Exchanges 9.5 Fat, 0.2 Vegetables, 0.0 Fruits, 0.9 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.0
1 each large zucchini 1.0
1 cup Flour, sorghum, sweet white, whole, stone ground 0.5
0 1/2 cup Flour, tapioca, stone ground 2.0
2 tsp baking powder 0.5
0 1/2 tsp baking soda 0.75
0 3/4 tsp Gum, xanthan 0.25
0 1/4 tsp sea salt 1.0
1 tsp ground cinnamon 1.0
1 cup SPLENDA® Brown Sugar Blend 0.3333
0.3333 cup light olive oil 1.0
1 tsp fresh lemon juice 1.0
1 each eggs 0.25
0 1/4 cup canned coconut milk 0.3333
0.3333 cup chopped walnuts

Directions

Preheat oven to 350°F.
Line the bottom of 9" loaf pan with parchment paper. Lightly oil parchment paper.
Press grated zucchini with paper towel to remove as much moisture as you can. After pressing, fluff with fork. Set aside.
In large mixing bowl, whisk sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, and cinnamon.
Add brown sugar, oil, lemon juice, egg, and coconut milk.
Beat to combine and continue to beat on medium high until the batter is smooth, about 2 minutes.
Add almost all of the shredded zucchini (save out a few shreds to decorate the top of the loaf) and stir by hand to combine. Stir in nuts, if desired.
Transfer batter to prepared loaf pan. Add remaining shredded zucchini strands to the top.
Bake in center of preheated oven until top is golden and firm, 50-60 minutes, and fork inserted into center comes out clean.