The veggie garden is going wild and it's zucchini time! And one of my very favorite things has always been zucchini bread. My grandma would make it every summer. I couldn't find grandma's recipe, but Erch's mom has a great one. I've taken her lovely recipe and adapted it to work for me.
Super Yummy Gluten-Free Zucchini Bread
3 eggs, well beaten
1 cup vegetable oil
2 cups sugar
2 cups raw, grated zucchini
1 tablespoon vanilla
3 cups + 3 tablespoons* gluten-free flour mix (I used Pamela's Ultimate Baking and Pancake Mix)
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
1 teaspoon nutmeg
Possible Add Ins: nuts, blueberries, cranberries, chocolate chips
Preheat the oven to 350 degrees.
Mix together eggs, oil and sugar. Add zucchini and vanilla and mix thoroughly. In a seperate bowl combine dry ingredients, use a whisk to mix well. Add dry ingredients to sugar and egg mixture. Divide batter between two greased and floured 5"x9" loaf pans. Bake for about 1 hour at 350 (test at 40 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pans for 15 minutes, turn loaf pans out on wire rack and cool completely.
This recipe freezes nicely. I usually wrap the cooled loaf in plastic wrap and then a layer of heavy duty aluminum foil.
*The extra flour is due to the high altitude. If you don't have that problem then stick with the 3 cups of flour.