Oral Allergy Syndrome Friendly Classic Zucchini Bread

Total time1 hr 30 min

Prep time15 min

Cook time1 hr

Oral Allergy Syndrome Friendly Classic Zucchini Bread

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Ingredients

10 servings

1 ½ cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
2 large eggs
½ cup vegetable oil
¾ cup packed light brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
2 cups shredded zucchini (from about 2 medium zucchini), excess moisture squeezed out
½ cup chopped walnuts (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides for easy removal.
2
Shred the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or several layers of paper towels, wrap tightly, and squeeze firmly over the sink until no more liquid drips out. You should have about 2 cups of tightly packed shredded zucchini after squeezing.

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