Freshly baked with the perfect balance of flavors including a hint of lemon and a touch of sweetness. This may be your favorite gluten-free zucchini bread recipe. It's just that good!
| Servings |
loafs
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Ingredients
- 3 eggs, beaten
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 teaspoon lemon extract
- 1 teaspoons pure vanilla extract
- 2 cups zucchini, peeled and grated
- 3 cups gluten-free baking flour
- 1/4 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
Ingredients
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Instructions
- In large mixing bowl, beat eggs. Add in sugar and beat well.
- Add in oil, vanilla extract and lemon extract beating until combined. Stir in zucchini and set aside.
- In separate bowl, mix together flour, soda, baking powder and salt.
- While mixer is running, pour dry ingredients into wet ingredients, mixing into a batter.
- Pour batter into 2 greased loaf pans. Bake for 1 hour or until inserted toothpick comes out clean.
Recipe Notes
Notes:
- You can also make this recipe using regular baking flour for a non-gluten-free bread.
- For a traditional zucchini bread recipe, omit the lemon extract.
-If your zucchini is extra juicy, cut it down to 1 1/2 cup to prevent the batter from becoming too thin.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com