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| Gluten-Free Raspberry Zucchini Bread |
"In an effort to eat healthier, I came up with this recipe for a much healthier zucchini bread, and I was pleasantly surprised that something that is good for you tastes so good. I have raspberry plants and a garden with zucchini so these are plentiful at this time of year. I also have an apple tree where I cook the apples down with no sugar added and then jar them for later use."
Ingredients :
- 3 eggs
- 1 cup coconut sugar
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened applesauce
- 1/2 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 1/2 cups gluten-free all-purpose baking flour
- 1 1/2 cups chickpea flour (besan)
- 3 cups grated, drained zucchini
- 1 cup pecans
- 1 cup fresh raspberries
Instructions :
| Prep : 20M | Cook : 16M | Ready in : 1H35M |
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- 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.
Notes :
- Walnuts can be substituted for the pecans, if desired.
- If you prefer a little bit sweeter bread then you can use a total of 2 cups of sugar instead of 1 and 1/2 but this was plenty sweet enough for me.
- I try to use as many organic ingredients as possible.
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