Step-by-Step: Zucchini Bread

Zucchini Bread Mix

Whole Recipe

Makes: 1 8x4 loaf

1         Emma’s Gluten Free Zucchini Bread Mix

1 C  Shredded zucchini

1/3 C Unsalted butter or coconut oil, melted

2 Eggs

1 /4 C Milk

1 tsp Lemon Juice

1 T  Vanilla extract

Preheat oven to 350*^F.

Squeeze excess moisture out of shredded zucchini between two paper towels. (You probably want to shred 1-1/2 C to get 1 C squeezed.) Set aside.

Pour Emma’s Gluten Free Zucchini Bread Mix into medium bowl and whisk until combined. In a separate bowl, whisk together butter/oil, eggs, milk, lemon juice, and vanilla. Pour wet mixture into the dry mix and stir until combined. Fold in the shredded zucchini.   

Pour batter into a greased 8x4 loaf pan. Bake 30-45 minutes or until toothpick comes out clean. 

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Product: Zucchini Bread

Zucchini Bread

Made from Brown sugar, white rice flour, sorghum flour, tapioca starch, almond meal, baking powder, baking soda, xanthan gum, and salt.

All you need to add is some fresh, grated zucchini, butter (or coconut oil), eggs, milk, lemon juice, and vanilla!

Makes 1 8x4 loaf.

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