recipe: Gluten-free Raspberry Zucchini Bread

Gluten-free Raspberry Zucchini Bread

Gluten-free Raspberry Zucchini Bread
  • Prep Time: 1 h 35 m
  • Calories: 254 kcal
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Ingredients

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour.
  2. 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.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.
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