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I just made this recipe.  This bread is way lower in fat and high in fiber.  I thought it would be good for Labor Day picnics.  If you use the Ruby Range Mix it will stay fresh for several days so you can use the leftovers to make cream cheese sandwiches for Tuesdays lunch boxes.

Liz

Zucchini Bread

 


2 1/2 cups grated zucchini (2 medium)

1 cup unsweetened applesauce

½ cup canola oil

3 eggs

1 teaspoon gluten-free vanilla

3 teaspoons cinnamon or Ruby Range Spice Blend 

1 1/2 cups Sucanot or sugar

3 cups gluten-free flour mix with mesquite

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped nuts

 

Preheat oven to 350.  Spray the bottom of 2 loaf pans.

 

In a large bowl mix zucchini, applesauce, oil, egg, vanilla and sugar.  Stir in all other ingredients.  Pour into greased loaf pans and bake 50 - 60 minutes or until a tooth pick inserted comes out clean.  Cool 15 minutes, remove from the pans and cool 1 hour.

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