CARROT & ZUCCHINI BREAD

You can use chia seeds in place of the eggs.

CARROT & ZUCCHINI BREAD

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups Nearly Normal Gluten-Free Flour Mix™

  • ¾

    cup light brown sugar

  • 1

    Tbs. baking powder

  • ½

    tsp. baking soda

  • ¼

    tsp. salt

  • 2

    eggs, beaten slightly

  • ¼

    cup oil

  • ¼

    cup vanilla yogurt

  • ½

    cup grated carrots

  • cup grated zucchini

  • ½

    cup golden raisins

Directions

Preheat oven to 350 F. Grease and “flour” a loaf pan with cornstarch . Combine eggs, yogurt and oil, mixing well. Sift the dry ingredients and combine with the egg mixture. Fold carrots, zucchini and raisins into the mixture. Pour into loaf pan and bake for 55 minutes or until a cake tester comes out clean. Remove to a wire rack and remove from pan after cooling for 5 minutes. Return to the rack to cool completely before slicing.


Nutrition

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