Gluten Free Zucchini Bread


This is the before picture. These are giant zucchini (the longest one is over a foot long!)


2 ½ cups shredded raw zucchini

3 eggs

1 ¾ cups sugar

1 cup vegetable oil (I use Canola)

2 cups GF flour mix

¼ tsp baking powder

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 cup chopped walnuts (or pecans)


Squeeze excess liquid out of the zucchini.

Beat eggs, sugar and oil together.

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

Mix together with a wooden spoon.

Add zucchini and mix well.

Pour into 2 greased and floured loaf pans.

Bake at 350ºF for 55 to 65 minutes. (a toothpick will come out almost clean.)

zucchini bread


1 cup rice flour

1 cup tapioca flour

1 cup corn starch

3 tsp potato flour ( not potato starch)


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