Have a lot of zucchinis on-hand? We can relate! They are growing like crazy right now. But no need to waste them. Bake up some Zucchini Breads and share with friends and family.
Gluten-Free Zucchini Bread Recipe
Ingredients:
- 1 cup oil (avocado or olive oil recommended) + extra to grease your pan
- 1-½ cups sugar
- 3 eggs
- 2 cups gluten-free flour (choose one with a one-to-one ratio to regular flour like King Arthur Flour or Cup4 Cup)
- ¼ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1½ tsp ground cinnamon
- 3 tsp vanilla
- zest of 1 lemon
- 2 cups grated zucchini (no need to peel the zucchini – the green color makes the bread look more attractive)
- 1 cup chopped walnuts or pecans (optional)
Instructions:
- Pre-heat oven to 350°
- With electric mixer, beat together oil, sugar and eggs
- Add dry ingredients and vanilla, beat well. Then fold in your grated zucchini and nuts
- Pour batter into two 9 x 5 x 2½ inch greased and floured bread pans and bake for 1 hour or until lightly browned
- Let cool in pans for 15 minutes. Remove and let cool on racks
- Slice and serve. Enjoy!