gluten free raspberry zucchini bread

Author of this recipe: Genoveva Wissman

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Elevate your taste buds with our gluten-free raspberry zucchini bread recipe! Made with fresh zucchini, juicy raspberries, and almond flour for a healthy, satisfying snack or dessert. Perfectly sweetened with natural honey and flavored with warm spices. Say goodbye to gluten and hello to deliciousness! #glutenfreerecipe #zucchinibread #raspberrybread #healthybaking

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Ingredients

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Steps

  1. Gluten Free Raspberry Zucchini Bread Recipe
  2. ======================================
  3. Looking for a delicious and healthy gluten-free recipe? Look no further! This gluten-free raspberry zucchini bread is perfect for satisfying your sweet tooth while keeping your diet on track. Here's how to make it.
  4. Ingredients
  5. ----------
  6. ### For the Zucchini Bread:
  7. * 2 cups of gluten-free all-purpose flour
  8. * 1 teaspoon baking powder
  9. * 1/2 teaspoon baking soda
  10. * 1/4 teaspoon salt
  11. * 1/2 cup unsalted butter, at room temperature
  12. * 3/4 cup granulated sugar
  13. * 2 large eggs
  14. * 1 teaspoon vanilla extract
  15. * 2 cups of shredded zucchini
  16. * 1 cup of fresh raspberries
  17. ### For the Streusel Topping:
  18. * 1/2 cup gluten-free all-purpose flour
  19. * 1/2 cup rolled oats
  20. * 1/4 cup light brown sugar
  21. * 6 tablespoons unsalted butter, at room temperature
  22. * Pinch of salt
  23. Instructions
  24. ------------
  25. ### Preheat the Oven:
  26. Preheat your oven to 350°F (180°C). Grease a 9x5 inch loaf pan with cooking spray or butter and set it aside.
  27. ### Make the Zucchini Bread:
  28. In a medium-sized mixing bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, and salt. Mix well and set aside. In a separate large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add in the eggs one at a time, stirring well after each addition. Stir in the vanilla extract.
  29. Add the shredded zucchini to the butter mixture and stir until well combined. Fold in the flour mixture until just combined. Carefully fold in the fresh raspberries.
  30. Pour the batter into the prepared loaf pan and smooth out the top. Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  31. ### Make the Streusel Topping:
  32. In a medium-sized mixing bowl, combine the gluten-free all-purpose flour, rolled oats, light brown sugar, and pinch of salt. Mix well. Add in the unsalted butter and stir until the mixture resembles coarse crumbs.
  33. Sprinkle the streusel topping over the cooled zucchini bread and bake for an additional 10-15 minutes or until the topping is golden brown.
  34. Enjoy your delicious gluten-free raspberry zucchini bread! This recipe makes two loaves, so feel free to share with friends and family.

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Nutrition Information

CaloriesN/A kcal
FatN/A g
CarbohydratesN/A g
ProteinN/A g

Tips and Tricks

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Recipe History

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Allergy Information

No allergy information available.

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