Gluten-Free Zucchini Bread

Gluten-Free Zucchini Bread

Oh my, I thought I had written about making gluten free Zucchini Bread just to realize I had not. Well this is an even extra special Zucchini Bread as it is taking the old Teegarden Church ladies recipe and adapting it gluten-free for my sisters in which I love with all my heart.

Ingredients for Gluten-Free Zucchini Bread:

• 2-cups fresh tender zucchini; shredded
• 2-cups coconut sugar
• 1-cup olive or coconut oil
• 1 Tsp cinnamon, ginger and cloves
• ½ tsp Himalayan salt
• 1 tsp soda
• ¼ tsp baking powder
• 3 eggs
• 1 ½  tsp xanthium gum
• 3-cup of all-purpose Gluten-Free flour; use your favorite blend (I prefer Bob Red Mills all purpose or Bob Red Mill's 1 to 1 blend)
  
• 1-1 ½-cups nuts; chopped and optional
• Dark chocolate chips; optional
  
• Lemon-sugar glaze optional

Instructions to make Gluten-Free Zucchini Bread:

1.     Preheat the oven to 350 degrees if you do not have a timer 10-15 minutes will suffice.

2.     Using a big mixing bowl add the ingredients in the way they are listed making sure to add the flour last. A one-bowl method saving clean up time is always the best.

3.     Bake at 350 degrees Fahrenheit for 60 minutes.

Since my sisters and I love quick bread such as banana and zucchini, I have adapted this gluten-free recipe to have strawberries in one, lemon and sugar glaze for another and plain zucchini bread.