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Gluten & Dairy Free Zucchini Bread

Angela Litzinger @ test.angelaskitchen.com
Servings 12 -15 muffins


  • 1 cup sugar cane juice crystals, or sucanate
  • 1/2 cup oil I usually use a mild tasting olive oil
  • 2 eggs or 2 T ground flax seed with 6 T hot water
  • 1 1/2 cups grated zucchini packed
  • 1 1/2 cups <a href="http://angelaskitchen.com/2007/03/19/gfcf-chicken-nuggets-two-ways/" target="_blank" data-mce-href="http://angelaskitchen.com/2007/03/19/gfcf-chicken-nuggets-two-ways/">bean flour blend</a> or 5 tablespoons garfava flour, 3 tablespoons sourgum flour, 1/2 cup corn or potato starch, and 1/2 cup tapioca starch
  • 3/4 tsp xanthan gum
  • 1 tsp cinnamon
  • 1 tsp soda
  • 1/2 tsp salt
  • 1/2 cup raisins or walnuts optional


  • Cream together sugar and oil. Beat in eggs. Mix in zucchini. Combine dry ingredients well and add to sugar mixture with raisins or nuts, if used. Mix with large spoon or mixer until well blended. Pour into an oiled loaf pan or lined muffin tins.
  • Bake at 350 F for 45-55 (25 minutes for muffins) minutes or toothpick inserted in center comes out clean. (The time needed to bake will depend on how wet your zucchini is.)
  • To freeze: Allow muffins to cool completely, then package in a freezer safe container or freezer bag. Remove as much air as possible, seal, label container, and freeze.
  • To serve: Thaw.