It’s summer, which means that zucchini are aplenty. In fact, so much so that we can’t eat them as fast as my parents garden can grow them! Not one to waste, I decided it was time for some zucchini bread. So here is the recipe I made today (and am munching on as I type this up…) Enjoy!
Nonstick cooking spray for the pan.
1 1/2 cups gluten-free all-purpose flour (check your blend to make sure it doesn’t contain any dairy powders)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon Xanthan Gum
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground nutmeg
2 large eggs
3/4 cups granulated Organic Coconut Sugar
2/3 Cup sunflower oil (or other vegetable oil)
1 teaspoon pure vanilla extract, I used bourbon vanilla
1 cup finely grated zucchini
1/2 cup chopped walnuts
Heat the oven to 350°F.
Grease a 4.5 x 8.5″ loaf pan with nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, cinnamon, xanthan gum, baking soda, salt and nutmeg until well blended.
In a medium bowl, using a whisk, lightly beat the eggs. Add the sugar and whisk until smooth. Gradually whisk in the oil until well blended. Stir in the vanilla and then the zucchini.
Pour the liquid mixture into the flour mixture and stir until combined. Add the walnuts and gently fold into the mixture.
Spoon the batter evenly into the prepared loaf pan.
Bake until golden brown and a wooden pick inserted into the center comes out clean, 50 to 60 minutes.
Remove the pan from the oven and immediately remove the bread from the pan. Turn the loaf on its side and let cool on a wire rack.