Gluten Free Zucchini Bread

zucchini

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

INGREDIENTS

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)

DIRECTIONS

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

GF FLOUR MIX

1 cup rice flour

1 cup tapioca flour

1 cup corn starch

3 tsp potato flour ( not potato starch)

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