Gluten Free Zucchini Bread


2 cups shredded raw zucchini

3 eggs

1 ¾ cup coconut palm sugar

1 cup olive oil

2 cups gluten free all purpose flour

¼ tsp baking powder

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 cup chopped walnuts


Put shredded zucchini into a strainer and press out the liquid.

Beat eggs, sugar and oil together.

Add flout, baking powder, soda, cinnamon, salt and walnuts.

Mix well.

Add zucchini and mix well again.

Pour batter into 2 greased and  (GF)floured loaf pans.

Bake at 350°F for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.

NOTE: Be sure that all of your ingredients are gluten free.


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