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Gluten Free Millet Zucchini Bread
At a Glance
- Prep
- 30 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 45 min
- Servings
- 1.00 x inch loaf, serving(s)
Categories
- Bread
- Breakfast
- Dessert
- American
- Baking
- Easy
Dietary
- Gluten-free
- Vegetarian
Allergens
- Eggs
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Gluten Free Millet Zucchini Bread brings together 3 cups grated zucchini, squeezed dry (about 14 ounces), 6 ounces millet flour, 6 ounces sugar in a practical dish for home cooking. It takes about 1 hr 45 min to prepare and cook. It makes approximately 1 servings.
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Equipment
9-by-5-inch loaf pan, mixing bowls, whisk, oven
Ingredients
- 3 cups grated zucchini, squeezed dry (about 14 ounces)
- 6 ounces millet flour
- 6 ounces sugar
- 2 ounces sorghum flour
- 3 tablespoons ground flax seed meal
- 1/2 tablespoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon guar gum
- 1/3 cup water
- 2 large eggs
- 1/3 cup canola oil
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Instructions
Preheat oven to 350°F. Lightly spray a 9- by 5-inch loaf pan with nonstick cooking spray. Set pan aside.
Whisk together millet flour, sugar, sorghum flour, flaxmeal, cinnamon, ginger, allspice, baking powder, baking soda, salt, and guar gum.
Add the water, eggs, and oil, stirring until a thick batter forms.
Fold in the zucchini.
Bake 1 hour 15 minutes, until tests done.
Keep Cooking
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