Zucchini Bread

It's up to personal preference whether or not to peel the zucchini before grating it.  We prefer to peel it to avoid any bitter flavor.

You'll need:

3 eggs
¾ Cup extra virgin, cold pressed olive oil (For a lighter option, you can

use ½ Cup oil without changing the flavor much)

1 ¼ Cups natural cane sugar

2 Cups shredded zucchini, peeled and seeded (You can grate the zucchini with an old fashioned grater or finely shred it in a food processor)

1 tsp. GF vanilla extract

2 Cups white rice flour (Part brown rice flour may be used)

1 tsp. baking soda

½ Tbl. Baking powder

½ tsp. sea salt

2 ¼ tsp. xanthan gum

1 tsp. ground Cinnamon

¼ tsp. ground Allspice

1 Cup GF Chocolate chips OR chopped nuts, optional

Instructions:

1. Preheat oven to 350 degrees.  Line bottom of a 9x5 loaf pan with waxed paper and grease or oil pan.

2. With an electric mixer, whip eggs for at least 5 minutes, set aside.

3. In a large mixing bowl, with electric mixer, blend oil and sugar until well combined.  Add zucchini and vanilla, mix well.

4. In a separate bowl, combine flour, baking soda, baking powder, salt, xanthan gum, cinnamon and allspice.  (I always use a small whisk to make sure dry ingredients are blended together without lumps.)  Add to zucchini mixture.  Mix on medium speed for about 45 seconds, scraping bowl once.

 

5. Then stir in chips or nuts, if adding them.

6. Fold whipped eggs into batter, incorporating thoroughly, without over mixing.

7. Pour batter into pan, smoothing top with spatula.  Batter will be rather thick.

8. Bake for approximately 50-60 minutes.  Start watching it after 40 minutes, as oven temperatures vary.  Allow to cool slightly in pan before removing.