How to Make Gluten-Free Raspberry Zucchini Bread - A Step-by-Step Guide

For those who are looking for a delicious and healthy gluten-free bread recipe, look no further than this amazing Gluten-Free Raspberry Zucchini Bread. This bread is a perfect way to use up those summer zucchinis and fresh raspberries, while also being a great option for those with dietary restrictions. The combination of the juicy raspberries and the moisture from the zucchini creates a tender and flavorful bread that is sure to impress everyone at the table.

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Ingredients

  • 3 eggs
  • 1 cup coconut sugar
  • ½ cup coconut oil, melted
  • ½ cup unsweetened applesauce
  • ½ cup cane sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground Ceylon cinnamon
  • 1 teaspoon Himalayan salt
  • 1 ½ cups gluten-free all-purpose baking flour
  • 1 ½ cups chickpea flour (besan)
  • 3 cups grated, drained zucchini
  • 1 cup pecans
  • 1 cup fresh raspberries

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 35 mins
  • Servings: 16
  • Yield: 2 loaves

  • Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour.
  • Beat eggs in a large bowl; stir in coconut sugar, coconut oil, applesauce, cane sugar, vanilla extract, baking soda, baking powder, Ceylon cinnamon, and Himalayan salt. Mix in gluten-free flour and chickpea flour, 1 cup at a time; stir until mixed well. Fold in zucchini, pecans, and raspberries. Pour batter into the prepared loaf pans.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.
  • Nutrition

    254 cal.

    • Total Fat: 14g
    • Saturated Fat: 7g
    • Cholesterol: 35mg
    • Sodium: 322mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 4g
    • Total Sugars: 13g
    • Protein: 5g
    • Vitamin C: 6mg
    • Calcium: 46mg
    • Iron: 3mg
    • Potassium: 209mg