GLUTEN-FREE ZUCCHINI BREAD

Note: Use smaller zucchini. The larger ones have a more fleshy center that can make the bread too moist.

Nonstick cooking spray for the pan

1 1/2 cups Gluten-Free All-Purpose Flour*

1 1/2 tsp baking powder

1 tsp ground cinnamon

3/4 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground nutmeg

2 large eggs

1 cup granulated sugar

2/3 cup vegetable oil

1 tsp pure vanilla extract

1 cup finely grated zucchini

Heat oven to 350-degrees. Grease a 4 1/2 x 8 1/2-inch loaf pan; set aside.

In a large bowl, whisk together the flour, baking powder, cinnamon, xanthan gum, baking soda, salt and nutmeg until well combined. Make a well in center and set aside.

In a medium bowl, using a wire whisk, lightly beat eggs. add the sugar and whisk until smooth. Gradually whisk in oil until well blended. Stir in the vanilla and then the zucchini.

Pour the liquid mixture into the well of the flour mixture and stir until combined. Spoon batter evenly into the prepared loaf pan.

Bake bread until golden brown and a wooden pick inserted in center comes out clean. This should take 50 to 60 minutes. Remove the pan from the oven and immediately remove the bread to a wire rack. Turn bread on side and allow to cool completely before slicing to serve.

*A Recipe for making this flour is on this blog.

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