In the Kitchen: Gluten-Free Zucchini Bread

(WTNH)– Gluten Free Chef Rob Landolphi, and his six-year-old son Andrew, show us how to make Gluten-Free Zucchini Bread.

Chef Rob also talks the release of his new cookbook “Cooking Light Gluten Free Baking” Delectable from-scratch sweet and savory treats.

Andrew was diagnosed gluten free dairy free at 4-years-old. This recipe shows how to make gluten free-dairy free Zucchini Spice Bread, which is a great recipe considering zucchini is in abundance in our gardens at this time of year.

It’s also a great recipe if you are trying to get your children to eat more vegetables.

For more information, go to

Zucchini Spiced Bread Recipe:

Hands-on time: 9 min. Total time: 2 hr. 29 min.
The perfect way to get your kids to eat more veggies! Serve this scrumptious bread alongside some hot cocoa and watch them devour their zucchini.

5.2 ounces white rice flour (about 1 cup)
4.6 ounces brown rice flour (about 1 cup)
1.05 ounces tapioca flour (about 1/4 cup)
11/4 teaspoons ground cinnamon
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup sugar
2 cups shredded zucchini (1 large)
1/2 cup canola oil
1/2 teaspoon vanilla extract
2 large eggs
Cooking spray

1. Preheat oven to 350°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 6 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine sugar and next 4 ingredients (through eggs); add to flour mixture, stirring just until moist.
3. Pour batter into an 8 x 4–inch loaf pan coated with cooking spray, and smooth top with a rubber spatula.
4. Bake at 350° for 1 hour and 5 minutes or until very firm to the touch. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Serves 16 (serving size: 1 slice)
CALORIES 183; FAT 8.2g (sat 0.8g, mono 4.9g, poly 2.2g); PROTEIN 2.2g; CARB 26g; FIBER 1.1g; CHOL 23mg; IRON 0.4mg; SODIUM 178mg; CALC 21mg

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