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Zucchini & Sun-Dried Tomato Bread (no kneading!)

This bread recipe requires no kneading, no gluten, no dairy, and no refined sugar! You can use regular flour if you choose but I stick to my gluten-less variety as is necessary for my Celiac Disease.


  • 1 zucchini

  • ½ cup sun dried tomatoes

  • 2 ¾ cup gluten free flour

  • 3 egg whites

  • 1 package yeast

  • 1 tablespoon honey + 1 teaspoon honey (separated)

  • 1 teaspoon baking powder

  • 1 teaspoon xanthum gum

  • 1 tablespoon onion powder

  • 1 tablespoon Italian seasoning

  • 1 teaspoon salt

  • ¼ cup olive oil

  • 1 ½ cup water

  • 1 teaspoon apple cider vinegar


  1. preheat oven to 375 degrees

  2. place ½ cup of warm water in a bowl

  3. stir in 1 tablespoon of honey

  4. sprinkle yeast packet on top of water and honey mixture and set aside

  5. in a large mixing bowl, combine flour, salt, baking powder, xanthum gum, salt, Italian seasoning, and onion powder

  6. By this point, your yeast should have become foamy/frothy. If it has not, wait a bit longer (weather/ environmental temperature often affects the time this takes).

  7. To the flour mixture, add yeast and water mix, egg whites, olive oil, apple cider vinegar, and 1 cup of water

  8. using a cheese grater, grate zucchini and measure out 1 cup of the shredded zucchini

  9. add zucchini and sun dried tomatoes to the dough

  10. gently stir until combined

  11. place dough onto a greased cookie sheet and gently shape (with damp hands) into a loaf or, put dough into a greased bread pan

  12. bake until browned or about 40 minutes, checking frequently

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