2 cups shredded raw zucchini
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.
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.