Zucchini Bread

Zucchini Bread

Ryze Flour

Yellow Ryze Flour Bag

Prep / Cook Time

20 / 30-35, 65-70 Minutes

Ryze Flour


Ryze Flour Bag
Prep / Cook Time

20 / 30-35, 65-70

large eggs, room temp
1/3 cup
white sugar
1/2 cup
brown sugar, packed
1/2 cup
vegetable oil
1 tsp
vanilla extract
2 cups
RYZE Yellow Flour Blend
1 tsp
1/2 tsp
baking soda
1/2 tsp
baking powder
medium shredded zucchini (2 cups) genty pressed between paper towels
1 cup
chocolate chips (optonal)

Tender and perfectly sweet, these gluten-free, dairy-free mini zucchini loaves are easy to make and a great way to sneak veggies in.

  1. Preheat the oven to 350°F; lightly grease four mini loaf pans, or one 8 1/2″ x 4 1/2″ metal loaf pan; set aside.
  2. In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
  3. Add the flour, salt, baking soda, baking powder, and mix until well combined.
  4. Stir in the zucchini and chocolate chips (optional).
  5. Pour the batter into the prepared mini loaf pans, or larger loaf pan.
  6. For mini loafs, bake for 30-35 minutes or until the center is set. For the larger loaf pan, bake for 65-70 minutes, or until the center sets.
  7. Remove the bread from the oven, and let it cool for 10 in the pan. Finish cooling on a wire rack.
  8. Once cooled, slice and serve.
  9. Store leftovers in an airtight container at room temperature for up to 4 days.

This recipe was developed by Chrystal Carver from Gluten Free Palate. Chrystal website features a collection of recipes, reviews, cookbooks and travel advice for the gluten free. Website can be found here: www.glutenfreepalate.com. Photo credit also goes to Chrystal Carver.

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