Healthy Zucchini Bread Recipe
A Gluten and Wheat Free Bread!

This is my version of a healthy zucchini bread recipe; additionally it is a wheat free bread and avoids the most common food allergies

I was feeling a little adventurous and thought why not add zucchini and carrot, they are both used in cakes and zucchini bread is commonly made.

I recently bought an egg ring, that I’ve been wanting you use. I thought it would be a useful kitchen tool, however I only make egg free recipes so this egg ring will never cook an egg. Using the egg ring makes this similar to a crumpet.

This is one of my new favorite bread recipes it is quick, easy and has a couple veggies.

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Healthy Zucchini Bread Recipe Ingredients:

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2 cups Brown Rice Flour ¼ cup Tapioca Flour 2 Tsp Baking Powder (Aluminum Free) Pinch of Salt 2 tbl Maple Syrup (or Agave) 1/3 cup Canola Oil (or your choice of oil)

½ cup Rice Milk (I use Pacific Brand) 2/3 + 1 tbl Water (May need to add a tbl or 2 more for desired consistency) 1 Shredded medium organic Zucchini 1 Shredded medium organic Carrot

Start by mixing the two flours, baking powder and salt.

Next add liquids (Syrup, oil, milk, water) Mix and then add in shredded zucchini and carrot.

Mix well; I like the batter to be a little thicker than pancake batter.

I prefer to cook these in a frying pan using the egg rings. Heat pan on medium heat, place egg rings on pan and using spray oil, spray on the pan and around the rings to prevent sticking.

Pour batter into ring, allow to cook 3-5 mins on each side (I remove the ring a few mins into cooking the second side with a fork)

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Note: I bought a spray oil can and added my own oil (usually canola or olive oil), I have found that many of the store bought brands contain soy.

I like the added flavor of cooking in the fry pan however you can also bake these. Grease a bread loaf pan or 8x8 and bake at 350 for 15-20 mins.

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