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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.

Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: Easy

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
2 Fat , 1/2 Vegetables , 1 Starch
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.
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1 each  large zucchini
1 cup  Flour, sorghum, sweet white, whole, stone ground
0 1/2 cup  Flour, tapioca, stone ground
2 tsp  baking powder
0 1/2 tsp  baking soda
0 3/4 tsp  Gum, xanthan
0 1/4 tsp  sea salt
1 tsp  ground cinnamon
1 cup  SPLENDA® Brown Sugar Blend
0.3333 cup  light olive oil
1 tsp  fresh lemon juice
1 each  eggs
0 1/4 cup  canned coconut milk
0.3333 cup  chopped walnuts
  1. Preheat oven to 350°F.
  2. Line the bottom of 9" loaf pan with parchment paper. Lightly oil parchment paper.
  3. Press grated zucchini with paper towel to remove as much moisture as you can. After pressing, fluff with fork. Set aside.
  4. In large mixing bowl, whisk sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, and cinnamon.
  5. Add brown sugar, oil, lemon juice, egg, and coconut milk.
  6. Beat to combine and continue to beat on medium high until the batter is smooth, about 2 minutes.
  7. 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.
  8. Transfer batter to prepared loaf pan. Add remaining shredded zucchini strands to the top.
  9. Bake in center of preheated oven until top is golden and firm, 50-60 minutes, and fork inserted into center comes out clean.

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