- 3 eggs
- 1 cup coconut sugar
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened applesauce
- 1/2 cup cane sugar
- 1 tablespoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground Ceylon cinnamon
- 1 teaspoon Himalayan salt
- 1 1/2 cups gluten-free all-purpose baking flour
- 1 1/2 cups chickpea flour (besan)
- 3 cups grated, drained zucchini
- 1 cup pecans
- 1 cup fresh raspberries
- Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour.
- Beat eggs in a large bowl; stir in coconut sugar, coconut oil, applesauce, cane sugar, vanilla extract, baking soda, baking powder, Ceylon cinnamon, and Himalayan salt. Mix in gluten-free flour and chickpea flour, 1 cup at a time; stir until mixed well. Fold in zucchini, pecans, and raspberries. Pour batter into the prepared loaf pans.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.
05/06/2018
recipepes.com
Gluten-Free Raspberry Zucchini Bread, recipe
PT15M
PT1H
5
455 calories