Gluten Free Zucchini Bread

Do you have a lot of zucchini from your garden this year? If so, try this light Gluten Free Zucchini Bread. It's also dairy-free.

Gluten Free Zucchini Bread Recipe

Ingredients

• 1 3/4 cup of Bob's Red Mill Gluten-free 1 to 1 Baking Flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon cloves

• 1/2 cup Walnut Oil (or a good quality vegetable oil)

• 1/2 cup light brown sugar

• 1/2 cup granulated sugar

• 2 large eggs, room temperature

• 1/4 cup unsweetened applesauce

• 2 teaspoon pure vanilla extract

• 1 1/2 cups shredded zucchini - don't blot dry. (The smaller the zucchinis, the sweeter they are.)

• 1 cup chopped walnuts

Directions

• Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.

• In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined. Set aside.

• In a medium bowl, whisk oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini.

• Pour wet ingredients into the dry ingredients. Gently stir until just combined - don't over mix.

• Fold in the walnuts. Batter will be thick.

• Spread batter evenly into prepared loaf pan. Bake for 55-70 minutes. Half-way through baking, cover loosely with a piece of aluminum foil to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out mostly clean with no raw batter.

• Remove bread from the oven and let sit on a wire rack. Let cool for one hour or more before cutting into slices. The cooler the bread, the cleaner the slices will be.

• Cover and store bread at room temperature for up to 4 days, or refrigerate for up to 1 week.

Enjoy a warm slice with your favorite cup of tea.

Resource:

Original recipe - https://sallysbakingaddiction.com/zucchini-bread/