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Correo Electrónico
 |
Ingredientes
- 1 1/2 cups (210 g) all-purpose gluten-free flour
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2/3 cup (4 ounces) semi-sweet chocolate chips (use dairy free chips to keep the recipe dairy free, if necessary)
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (109 g) packed light brown sugar
- 2 1/8 cups (215 g) grated zucchini
- 2 eggs (100 g, weighed out of shell) at room temperature
- 1/4 cup (56 g) neutral oil (like grape seed, canola or vegetable oil)
- 1 teaspoon pure vanilla extract
View Full Recipe at Gluten Free Edmonton
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 676g | |
| Calories 1558 | |
| Calories from Fat 579 | 37% |
| Total Fat 68.55g | 86% |
| Saturated Fat 39.52g | 158% |
| Trans Fat 0.0g | |
| Cholesterol 372mg | 124% |
| Sodium 2628mg | 110% |
| Potassium 1881mg | 54% |
| Total Carbs 253.41g | 68% |
| Dietary Fiber 23.0g | 77% |
| Sugars 213.26g | 142% |
| Protein 28.97g | 46% |
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