Allergen Friendly Zucchini Carrot Spice Bread
Created By: Kirby Gorham, 2016
Yield: 1 8x4 inch loaf
Yield: 1 8x4 inch loaf
Nutritional Benefits: Zucchini bread that is free of all known food allergens. Loaded with zucchini and carrots, even the pickiest of eaters will love.
Ingredients:
1 Tbsp 1 ½ tsp Flax Meal ¼ C 1 ½ tsp Water 1 ½ C Bob’s Red Mill All Purpose, Gluten Free Flour ½ tsp Salt ½ tsp Baking Powder ½ tsp Baking Soda 1 ½ tsp Ground Cinnamon ½ tsp Ground Ginger ½ C Vegetable Oil 1 C 2 Tbsp Cane Sugar 1 ½ tsp Vanilla Extract ¾ C Grated Zucchini ¼ C Grated Carrot |
Nutritional Information (Per Serving):
Calories: 209 Carbohydrate: 30.9 g Sugar: 19.6 g Total Fat: 9.9 g Saturated fat: 0.6 g Protein: 1.8 g Dietary Fiber: 2.0 g Sodium: 171.7 mg |
Directions:
Oil and lightly flour an 8x4 inch loaf pan. Preheat oven to 325 °F (165°C).
Mix Flax meal with warm water in a small bowl and set aside. Let sit for approximately 10 minutes.
Sift flour, salt, baking powder, baking soda, cinnamon, and ginger together in a bowl.
Beat flax egg, oil, vanilla, and sugar together in a large bowl until light and creamy. Add the sifted dry ingredients to the creamed mixture and beat well. Stir in the zucchini and carrots until well combined. Pour batter into loaf pan.
Bake for 40 minutes and then check the center with a knife or toothpick. If it comes out clean, let it sit in pan for 10 minutes before placing on a cooling rack. If tester does not come out clean, keep in over for 10 to 15 more minutes. Remove bread from pan after 10 minutes and let cool completely.
Oil and lightly flour an 8x4 inch loaf pan. Preheat oven to 325 °F (165°C).
Mix Flax meal with warm water in a small bowl and set aside. Let sit for approximately 10 minutes.
Sift flour, salt, baking powder, baking soda, cinnamon, and ginger together in a bowl.
Beat flax egg, oil, vanilla, and sugar together in a large bowl until light and creamy. Add the sifted dry ingredients to the creamed mixture and beat well. Stir in the zucchini and carrots until well combined. Pour batter into loaf pan.
Bake for 40 minutes and then check the center with a knife or toothpick. If it comes out clean, let it sit in pan for 10 minutes before placing on a cooling rack. If tester does not come out clean, keep in over for 10 to 15 more minutes. Remove bread from pan after 10 minutes and let cool completely.