Lunch: Zucchini-Spice Bread Recipe | Myrecipes

Recipe by Robert Landolphi Recipes for this popular tea bread are handed down through the generations. Here's a healthy, gluten-free loaf everyone can enjoy.

This recipe includes superfoods such as:

Cinnamon, Brown Rice

Health benefits of Zucchini-Spice Bread Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

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)
1 1/4 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

Instructions

Preheat oven to 350 °.
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); stir with a whisk. Add to flour mixture, stirring just until moist.
Pour batter into an 8 x 4-inch loaf pan coated with cooking spray; smooth top with a spatula. 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.

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