Downshiftology · by Lisa Bryan★ 5.0 (2)
Gluten-Free Zucchini Bread with Burrata and Thyme Roasted Grapes
NUTRITION · PER SERVING120M COOK
CAL 12%·PRO 18%
CARBS 23G37% OF CAL
3G FIBER5G ADDED7G INTRINSIC8G OTHER12G TOTAL SUGAR
FAT 14G52% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A grain-free zucchini bread made with almond and coconut flours, topped with burrata and thyme-roasted grapes for a savory-sweet contrast. Tender crumb with a sophisticated topping. A light but satisfying snack or lunch.
mainamericanbaked good🍪 sheet pan🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1.5 cups shredded zucchini
- 1 cup almond flour
- 1/3 cup tapioca flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 eggs (beaten)
- 1/3 cup applesauce
- 3 tbsp maple syrup
- 1-2 cups grapes
- 1 tsp avocado oil
- 1 tsp fresh thyme leaves
- 1-2 balls of burrata
At a glance
PER SERVING · TIME 120M
CAL 12%·PRO 18%
CARBS 23G37% OF CAL
3G FIBER5G ADDED7G INTRINSIC8G OTHER12G TOTAL SUGAR
FAT 14G52% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 30m
- Sodium
- 374mg
- Total sugar
- 12g
- Added sugar
- 5g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 328mg
- Calcium
- 105mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 374MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.