gluten free rhubarb zucchini bread
Gluten Free Rhubarb Zucchini Bread
Prep Time
10 mins
Cook Time
40 mins
Total Time
1 hr
 
Course: Baked Good
Cuisine: American
Servings: 8 slices
Calories: 366 kcal
Author: AbraPappa
Ingredients
Wet
Dry
Add in's
  • 1 cup diced rhubarb
  • 2 cups shredded zucchini about 1 large zucchini
  • 1 cup walnuts, chopped
  • 2 tbsp chia seeds
Instructions
  1. Preheat oven to 350°, prepare a loaf pan by lining with parchment paper.

  2. In a medium-size bowl whisk together egg, olive oil, honey, almond milk, and vanilla.

  3. In a large bowl combine oat flour, cinnamon, baking powder, baking soda, and salt. Whisk together to combine.

  4. Add wet ingredients into dry ingredients and stir well to combine. Fold in walnuts, zucchini, rhubarb, and chia seeds. Do not over mix, oat flour will become quite gummy if over mixed.

  5. Pour batter into a loaf pan lined with parchment paper.

  6. Bake at 350° for 40-45 minutes. Or until a toothpick inserted into the center comes out clean. The top of the bread should be slightly brown.

  7. Allow to cool completely. Slice and serve.

  8. Storage - Freezer friendly! Store in freezer in glass lock container, or wrapped in foil for up to 5 months or in the refrigerator for 1 week. 

Recipe Notes

**Oat Flour** 

You can easily make your own oat flour by blending rolled oats in a high speed blender until it resembles flour.

Nutrition Facts
Gluten Free Rhubarb Zucchini Bread
Amount Per Serving (1 slice)
Calories 366 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Cholesterol 26mg9%
Sodium 344mg15%
Potassium 428mg12%
Carbohydrates 43g14%
Fiber 5g21%
Sugar 19g21%
Protein 9g18%
Vitamin A 115IU2%
Vitamin C 7.1mg9%
Calcium 136mg14%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.