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This lovely gluten Free zucchini Bread is a satisfying treat.

 
preparations, cooking times; 1hour &10 minutes
 
450 g washed, roughly cut, zucchini
200 g gluten free plain flour
50 g dried fine desiccated coconut or shredded coconut
1& 1/4 tsp level cream of tartar
1 tsp level gluten free baking soda
1 tsp level ground all spice
1/2 tsp level ground cinnamon
1/4 tsp level ground pink Himalayan salt or your choice of salt
1 free range egg
50 g castor sugar or your choice of sugar
1 tsp vanilla extract
1 tbs apple cider vinegar
2 tbs (30 ml) good quality cooking oil
 
1. Place flour, coconut, cream of tartar, baking soda, all spice, cinnamon and salt into TM bowl and mix for 5 seconds / speed 5. Set aside.
 
2. Place egg, sugar, oil, vanilla and apple cider vinegar into TM bowl. Beat for 5 seconds / speed 6.
 
3. Place zucchini into TM bowl and chop for 4 seconds / speed 5.
 
4. Place flour mixture into TM bowl and mix for 15 seconds / reverse / speed 3. 
 
Spoon batter into prepared 22cmx12cm loaf pan. Bake in a preheated oven 190 Celsius degree ( fan forced oven 180 Celsius) 50 minutes to 1 hour or until a wooden tooth pick inserted near centre comes out clean.
5. Cool in a pan on a wire rack for 10 minutes.
6. Remove loaf from the pan and cool another 10 minutes on a wire rack.  

 

  

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