JEN FIORE
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​Savory Zucchini Bread

4/29/2022

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Total baking time: 55 minutes

Preheat the oven to 400°
In a medium size mixing bowl:

1 Medium zucchini, cleaned and grated
3 eggs
1 cup water-room temperature
¼ extra virgin olive oil
Mix

Dry Ingredients in a sperate bowl:
1 cup arrowroot
1 cup brown rice flour
½ cup buckwheat flour
½ cup sweet sorghum flour
**
1 tsp of garlic powder
1 tsp dried parsley
1 tsp dried basil
½ tsp baking powder
1 tsp salt
1 TBS xanthan gum
1 TBS fast acting yeast
Mix
Add dry ingredients to the wet. Mix well wither by hand or hand mixer.
Add ½ cup of grated parmesan cheese.
Mix well
Let dough sit, covered for 30 minutes.
Coat the loaf pan with olive oil. Add bread dough.

Place in preheated oven for 5 minutes. Lower the temperature to 350 and cook for another 30 minutes. 

I love a crunchy top of a loaf of bread but you have to make sure it doesn’t burn. To ensure that doesn’t happen, I covered the top of the bread, LIGHTLY- like a little tent, with a large piece of tin foil. I let it bake for another 20 minutes! 
Perfect airy and moist loaf of bread!
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    Author

    Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 &  is happy to share her recipes with you!

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  • Home
  • Meet Jen
    • About Jen
    • Working with Jen >
      • Consulting
    • Press and Speaking Engagements
    • Blog
    • Finding a Gluten Free Nation
    • Testimonials & Book Reviews
  • Gluten-Free Recipes
    • Recipes shared on T.V.
    • Meals >
      • Main
      • Sides
      • Salads
      • Dressings
    • Dessert >
      • Cakes
      • Cookies
      • Pies
      • Brownies
      • Other
    • Breads >
      • Sweet
      • Savory
    • Muffins & Snacks
    • Other
    • YouTube: GlutenFree and Me
  • Books, Art, & More
    • All the Parts of Me
    • Ebook-All the Parts of Me
    • Heaven Cent
    • Do Life Inspired
    • Paintings
  • Contact
  • Programs
    • Mastery of Joy
    • Offers