Gluten Free Lemon Zucchini Bread

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IMG_20150908_140829489Ingredients

  • 1 TB Tapioca Starch or Corn Starchglutenfreelemonzucchinibread
  • 1 TB Xanthan Gum
  • 1 cup Brown or White Rice Flour
  • 1/2 cup Almond Flour
  • 1/2 cup Coconut Flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 3 eggs
  • 1/2 cup coconut oil (melted)
  • 1 1/3 cups sugar
  • Juice of one lemon (zest first)
  • 1/2 cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini

Directions

  1. Mix flours, starch, xanthan gum, salt and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini until it is mixed well.
  4. Add dry mixture to the wet mixture and blend all together until well combined.
  5. Pour batter into greased 9×5 loaf pan.
  6. Bake at 375 for 60 minutes or until bread is cooked through.

Whoever dwells in the shelter of the Most High will rest in the shadow of the Almighty. I will say of the Lord, “He is my refuge and my fortress, my God, in whom I trust.”


This blog post is shared on You're the Star Blog Hop, Friendship Friday, Simple Homestead Blog Hop, Homestead Blog Hop, Tuesdays with a Twist, Wonderful Wednesday
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