Picnic

Allergy - Free Zucchini Bread is for Dessert, Snack.

Allergy - Free Zucchini Bread takes 40 minutes to prepare.

Allergy - Free Zucchini Bread takes 60 minutes to cook.

Allergy - Free Zucchini Bread makes 12 servings.

The ingredients for Allergy - Free Zucchini Bread are:

2/3 cup chickpea flour
2/3 cup sorghum flour
2/3 cup brown rice flour
1/2 tsp guar gum
3/4 cup sugar
1 tbsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp cardamom
pinch nutmeg
1 tbsp enerG egg replacer
1/4 cup warm water
1/2 cup canola oil
3/4 cup rice milk (I made my own Rice Cream and used that)
1 tbsp pure vanilla
1 large zucchini, finely shredded

Glaze:
3 tbsp icing sugar
1/2 tsp cinnamon
1 - 2 tsp water

Here is how you make Allergy - Free Zucchini Bread:

Preheat the oven to 350F and grease a 9x5" loaf pan.Whisk together the flours, guar gum, sugar, baking powder, salt, cinnamon, cardamom and nutmeg, set aside.In a large bowl, beat togther the egg replacer powder, water, oil, rice milk, and vanilla until well combined.Beat in the flour mixture until smooth, then add the zucchini and beat in.Bake 55 - 60 minutes. Cool for 30 minutes in the pan, then carefully unmould onto a wire rack and cool completely.For glaze:Whisk together the icing sugar and cinnamon, then drizzle in the water until a thick but pourable mixture is achieved. Drizzle over the cooled cake and let set.Serving Size:?Makes one 9x5" loaf

The nutritional information for Allergy - Free Zucchini Bread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 226.0

• Total Fat: 9.9 g
• Cholesterol: 0.0 mg
• Sodium: 201.0 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 1.8 g
• Protein: 3.0 g

The dietary needs meet for Allergy - Free Zucchini Bread is Gluten Free