Gluten Free Breakfast Surprise

Total Time
45mins
Prep 15 mins
Cook 30 mins

A gluten free twist on zucchini bread. I eat this for breakfast with low sugar maple syrup.

Ingredients Nutrition

Directions

  1. combine fruit & veggies with water in medium pan.
  2. cook on medium heat until softened then cool.
  3. in bowl, combine remaining ingredients.
  4. mix in cooled fruit & vegetable mixture.
  5. pour into 2 greased loaf pans.
  6. bake at 350 for 30 minutes.
Most Helpful

Taste-wise, this is pretty good. I'm not quite sure if maybe my squash and zucchini were too big, but I had a hard time to get the loafs done. Also I might use a blend of flours, not rice flour only. Despite the xanthan, the loafs were difficult to slice and the slices were impossible to butter. But I really like the idea of this and will make it again. Thanks for sharing!
Made for My Three Chefs.

Mia in Germany July 01, 2012