Gluten Free Zucchini Bread

Prep Time: 10 min.

Bake Time: 40-60 min.

Servings: 2 Loafs

Ingredients:

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·     3 cups gluten free arrowhead mills baking flour or (all purpose flour)

·      1 tsp. salt

·      1 tsp. baking soda

·      1 tsp. baking powder

·      3 tsp. cinnamon

·      3 eggs

·      1 cup vegetable oil

·      2 ¼ cup white sugar (sub coconut sugar for healthier option)

·      3 tsp. vanilla extract

·      2 cups grated zucchini

·      1 cup chopped walnuts

  1. Grease two 8 x 4 loaf pans & preheat the oven to 325 degrees.
  2. Sift flour, salt, baking soda, and cinnamon in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a separate large bowl.
  4. Add the sifted ingredients to the creamed mixture, and mix. Do not over mix!
  5. Fold in the zucchini and nuts. I did one with one without.
  6. Pour into pans.
  7. Bake for 40-60 minutes or until a tester comes out clean.
  8. Let cool & enjoy! I don't let it cool... I always sneak a center piece, butter it and enjoy it warm!
Brooke Ingram1 Comment