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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I adapted a recipe to make it lower sugar and gluten free. Ingredients:
1 egg |
4 egg whites |
1 cup olive oil |
2 cups raw zucchini, shredded |
1 tablespoon stevia, liquid |
1/4 teaspoon baking powder |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1 teaspoon salt |
2 teaspoons vanilla |
1 cup nuts, chopped |
1 cup rice flour |
1 cup tapioca flour |
1 teaspoon xanthan gum |
Directions:
1. Put zucchini in strainer and press or squeeze with hands to get excess liquid out.
2. Beat eggs, sugar, and oil together.
3. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.
4. Mix together by hand.
5. Add zucchini (minus liquid).
6. Beat mixture.
7. Pour into 2 prepared loaf pans sprayed with vegetable spray.
8. Bake 45 minute at 350 deg. F.
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