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Gluten-Free Zucchini Bread

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By Betty Crocker Kitchens
Updated Jun 3, 2019
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Excess zucchini in the garden? Try this delicious solution to use it up.

Gluten-Free Zucchini Bread

  • Prep Time 15 min
  • Total 3 hr 30 min
  • Servings 12
  • Ingredients 12
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Lightly grease bottom only of 9x5-inch loaf pan.
  • Step 
    2
    In large bowl, beat sugar and eggs with electric mixer on medium speed until well blended. Add oil and vanilla; beat until smooth.
  • Step 
    3
    In medium bowl, mix flour blend, baking powder, cinnamon, xanthan gum, baking soda and salt. Gradually beat into egg mixture on low speed until blended. Stir in zucchini and nuts. Pour batter into pan.
  • Step 
    4
    Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack; cool completely, about 2 hours.

Nutrition

270 Calories
16g Total Fat
2g Protein
29g Total Carbohydrate
17g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
270
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
200mg
9%
Potassium
110mg
3%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
5%
Sugars
17g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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