Wheat Free Zucchini Bread

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5 star Avg. rating 5 from 4 votes.

Recipe Information

Recipe Created By: CathyA


2 cups grated zucchini
3 Tbsp ground flax seed
6 Tbsp water
1/2 cup applesauce
1/4 cup canola oil
2 tsp vanilla extract
2 cups sorghum flour
1 cup tapioca flour
1 Tbsp cinnamon
2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1 cup sugar
1/4 cup rice milk (optional)
Spectrum Shortening (optional)


Preheat oven 375 °F.

Heat the water for 60 seconds in the microwave. Add ground flax seed to hot water.

In a large bowl, combine dry ingredients (sorghum flour through sugar). Add wet ingredients (zucchini through vanilla extract) to dry ingredients. Stir until blended.

If batter is too dry, add rice milk.

Pour the batter into a 8 1/2 by 4 1/2 nonstick loaf pan (or into a greased or oiled glass loaf pan.)

Bake for 50-60 minutes.



Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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