Banana bread is a wonderful quick bread not only as a dessert, but also for a snack. More so when it’s gluten-free.
Though it is gluten-free, using non wheat flours, it’s still a healthy zucchini cranberry bread that is flawlessly moist, fluffy, and ideal for breakfast a snack, or dessert.
With ginger and cinnamon among the flavor profile of this quick bread, it’s guaranteed to be a delight to your taste buds.
Gluten-Free Zucchini Cranberry Bread
1-1/2 cups Sorghum Flour
1/2 cup Garbanzo Fava Flour
½ cup potato starch
1/2 tsp powdered ginger root
1 tsp sea salt
2 tsp ground cinnamon
2 tsp baking soda
1 tsp Xanthan Gum or any starch, arrow root, corn, or tapioca
1 tsp vanilla extract
1 cup sugar
4 large eggs
1 cup brown sugar, packed
1/3 cup avocado oil or coconut oil
1 cup Greek yogurt , plain
3 cups zucchini shredded
½ cup pecan pieces
Preheat oven to 350°F. Coat a 9 x 4 inch baking pan with butter and sugar, set aside.
Combine flours, xanthan gum (or other starch of your choosing), baking soda, cinnamon , salt, and ginger together in a bowl. Set aside.
In a large mixer bowl beat together eggs, sugars, oil, yogurt and vanilla. Add flour mixture slowly until just blended. With a large spatula, stir in zucchini, cranberries, and nuts.
Pour batter into a prepared pan ½ inch from top.
Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean.
Can also use this batter to make cupcakes. Pour into a prepared cupcake pan and bake for 15 to 20 minutes.
Cool loaf pan or cupcake pan on a wire rack. When cooled, remove cake from pan and store in an air tight container, 5-6 days.
If you enjoy gluten-free desserts – you’ll surely enjoy these desserts:
- Gluten-Free Tropical Carrot Cake
- Gluten-Free Carrot Cake with a Cream Cheese Frosting
- Gluten-Free Chocolate Peppermint Cupcakes
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