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Gluten-Free Zucchini Cranberry Bread

Gluten Free Zucchini Cranberry Bread

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:

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