Gluten-Free Zucchini Bread

Zucchini Bread is a summer favorite for us…and fall, and winter, and spring!! We usually get way more zucchini than we know what to do with during the summer. My kids get tired of fried zucchini, roasted zucchini, grilled zucchini, sauteed zucchini…you get the point 🙂 Grannie always made the best zucchini bread, this is one thing the kids DO NOT get tired of!! We make it in loaves, muffins, cakes, whatever suits your fancy! We shred what we can’t eat and freeze it so we can have fresh zucchini bread all year long! YUM!

Preheat oven to 350*F & move oven rack to low position so the tops of pans will be in the center of the oven.

Ingredients:

• 4 cups shredded zucchini
• 1 2/3 cups sugar
• 2/3 cups vegetable oil
• 2 teaspoon vanilla
• 4 large eggs
• 3 cups mama’s coconut blend gluten-free flour
• 2 tsp xanthan gum
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking powder
• 1 cup raisins

Directions:

1. Mix zucchini, sugar, oil, vanilla and eggs in a large bowl.
2. In a separate bowl or bag combine dry ingredients – flour, xanthan gum, baking soda, salt, cinnamon, cloves & baking powder. Then stir into the zucchini mixture.
3. Stir in raisins, or other mix-ins noted below.
4. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches. Divide batter evenly between pans.
5. Bake at 350* F for 50 to 60 minutes, or until a toothpick comes out clean. Cool 10 minutes in pans on wire rack.
6. Loosen sides of loaves from pans; remove from pans a place top side up on wire rack. Cool completely, about 2 hours, befre slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Other mix-in options – 1/2 cup coarsely chopped nuts, 1 cup chocolate chips

Muffins: Grease bottoms only of muffin pans, bake at 350* for 28 minutes.

9-Inch Loaf Pan: 9 x 5 x 3 Bake at 350* for 1 hour and 10 minutes to 1 hour and 20 minutes.

Gluten-free zucchini bread muffins are super easy to toss in a bag and take anywhere! We love to take them camping for a quick and easy treat! We use both regular sized muffin pans and the mini muffin pans.

What do you do when you have more zucchini than you know what to do with?? You shred it and freeze it, 4 cups fit perfectly into a quart sized freezer Ziploc bag. When you defrost it, do not drain the liquid off! The liquid keeps your bread moist and delicious!

Recipe adapted from Betty Crocker’s Cookbook