Gluten-Free, Casein-Free Lemon Zucchini Bread

Since I have been craving bread and lemon all day long, I decided to make a lemon bread this evening.  And I also decided to add in some zucchini to give it some “oomph.” And, I also wanted to use the bad-ass glass stand-mixing bowl that Nelda and Zach gave me for Christmas. Triple Score! :mrgreen:

  • 1 cup sugar
  • 1 cup shredded zucchini
  • zest of 1 lemon
  • juice of 1 lemon
  • 1/4 cup crushed pineapple, drained
  • 1/2 cup applesauce
  • 1/4 cup eggwhites
  • 1 1/2 cups Gluten Free Baking Mix
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Preheat oven to 350 degrees. In a large bowl, mix together the baking mix, soda, powder, and salt and set aside.

In a stand mixer, combine sugar, zucchini, lemon zest and juice, pineapple, applesauce, and egg whites. Mix well and then add flour mixture a little at a time.

Pour batter into a greased loaf pan and bake for 55-60 minutes, until a knife inserted into the center comes out clean. 

After ours cooled, we immediately dug in for a sample.

The verdict?  We love it. It’s moist and has a wonderfully light flavor.  You could probably make this with your choice of flour and perhaps a dash of vanilla. Either way, enjoy!

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