Gluten-Free Zucchini Bread
Author: Nicole
Ingredients
  • 2 cups grated unpeeled raw zucchini (about 1-1/2)
  • 2 eggs
  • 1-1/4 cups vegetable oil
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 cups Cup4Cup gluten-free flour or all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 cup shelled walnuts, chopped
Instructions
  1. Preheat oven to 350°.
  2. Grease a loaf pan.
  3. Sift dry ingredients together.
  4. Beat eggs, oil, sugar and vanilla until light and thick.
  5. Fold grated zucchini into oil mixture.
  6. Stir dry ingredients into zucchini mixture until just blended.
  7. Fold in the walnuts.
  8. Pour batter into prepared loaf pan.
  9. Bake on the middle rack of the oven for 60 to 70 minutes or until a cake tester inserted in the center comes out clean.
  10. Cool slightly, remove from pan and cool completely on a rack.
Notes
* Zucchini can be grated in a food processor using the grating (shredding) attachment.
* Nuts can be chopped in a food processor using a the blade attachment.
* Can be mixed by hand or using an electric (handheld or stand) mixer.
* If you use Cup4Cup gluten-free flour this bread is both gluten-free and wheat-free.
* Recipe makes one generous loaf. Double the recipe and you’ll get three good sized loaves.
* Bread freezes well.
Recipe by Riegl Palate at https://www.rieglpalate.com/gluten-free-zucchini-bread/