Zucchini Bread

Ingredients

• 2 1/2 cups Gluten-Free All-Purpose Flour Blend
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 3 large Eggs
• 1 cup Granulated Sugar
• 1/2 cup Brown Sugar (packed)
• 3/4 cup Vegetable Oil
• 1 teaspoon Vanilla Extract
• 2 cups Shredded Zucchini (unpeeled, squeezed dry)
• 1/2 cup Chopped Walnuts or Pecans

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan with gluten-free flour.

2. 2

   In a large bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. 3

   In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.

4. 4

   Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

5. 5

   Fold in the shredded zucchini and chopped nuts (if using).

6. 6

   Pour the batter into the prepared loaf pan and spread evenly.

7. 7

   Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.

8. 8

   Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.