Gluten Free Zucchini Bread
This gluten free zucchini bread is perfect for lunchboxes, a healthy afternoon snack or with a salad on a summers evening. Easy to make and uses simple ingredients.
Ingredients
Instructions
- Preheat oven to 180°C/360°F
- In a large bowl, whisk the eggs together.
- Add gluten free flour, baking powder and mix together well.
- Add the onions, bacon, zucchini and cheese.
- Season to taste and mix it all together. The consistency will be quite thick.
- Pour into a lined loaf tin and bake for 40 minutes, or until golden on top and set.
- Allow to cool well before attempting to slice. Don't worry, it's delicious cold!
Notes
- This recipe is very versatile. You could alter or substitute some of the zucchini for grated carrot or corn.
- Omit the bacon to make it vegetarian.
- If using gluten free self-raising (self-rising) flour, you can leave out the baking powder altogether.
- This zucchini bread keeps well in the fridge for 2-3 days but is a great snack for hungry tummies and barely lasts that long.
- It freezes exceptionally well and therefore makes a great last minute lunch-box addition! See notes below for tips on storing it in the freezer well.