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Gluten Free Dairy Free Zucchini Walnut Bread

<p>Having too much zucchini will never a problem again with this delicious Gluten Free Dairy Free Zucchini Walnut Bread. It is great for breakfast, lunch (topped with nut butter or thinly sliced smoked turkey), or as a satisfying snack.</p>
8 Servings Recipe By

Ingredients

  • 2 cups Flour, Gluten Free, Xanthan Gum Free, All-Purpose
  • 1 teaspoon Baking Soda
  • 1/2 teaspoons Xanthan Gum
  • 1/8 teaspoons Salt
  • 1/2 cups soften Butter, Dairy Free
  • 1 cup Sugar
  • 2 individual Egg
  • 1 1/4 cups grate Zucchini
  • 2/3 cups chop Walnuts

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/8 of loaf
  • 414 Calories
  • 20g Total Fat
  • 10g Sat Fat
  • 0g Trans Fat
  • 56mg Cholesterol
  • 290mg Sodium
  • 55g Total Carb
  • 1g Fiber
  • 26g Total Sugars (Includes 25g Added Sugars)
  • 6g Protein
  • 17 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Lightly grease indicated number of pans. Dust with gluten free flour. Set aside. Use 1 pan per 8 servings.
  2. Mix together gluten free flour, baking soda, xanthan gum, and salt. Set aside.
  3. In a mixer, beat room temperature butter until fluffy.
  4. Add sugar and mix until sugar is creamed into the butter.
  5. Add the eggs and briefly beat until well mixed. Scrape down sides of mixer and mix again until smooth.
  6. Stir zucchini into the mixture.
  7. Add the dry ingredients and mix until just blended.
  8. Scrape down sides of bowl again, then fold in nuts.
  9. Pour the batter into prepared pan.
  10. Bake at 350 for 1 hour.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Lightly grease indicated number of pans. Dust with gluten free flour. Set aside. Use 1 pan per 8 servings.
  2. Mix together gluten free flour, baking soda, xanthan gum, and salt. Set aside.
  3. In a mixer, beat room temperature butter until fluffy.
  4. Add sugar and mix until sugar is creamed into the butter.
  5. Add the eggs and briefly beat until well mixed. Scrape down sides of mixer and mix again until smooth.
  6. Stir zucchini into the mixture.
  7. Add the dry ingredients and mix until just blended.
  8. Scrape down sides of bowl again, then fold in nuts.
  9. Pour the batter into prepared pan.
  10. Bake at 350 for 1 hour.
  11. Allow to cool.
  12. Cut into slices, then place into freezer bag, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Enjoy at room temperature.

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