Gluten Free Zucchini Bread made with fresh garden zucchini for a moist and tender loaf perfect for easy gluten free baking.

Scale

2 cups Sugar

1 cup Canola oil

4 Eggs

2 tsp Vanilla extract

3 Cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

1 tsp Salt

1 tsp Baking soda

1 tsp Ground cinnamon

1/4 tsp Baking powder

3 cups Shredded Zucchini

1. In a large bowl, combine sugar, oil, eggs, and vanilla until well mixed.

2. In another bowl, mix flour, salt, baking soda, cinnamon, and baking powder.

3. Gradually add dry ingredients into wet ingredients.

4. Fold in shredded zucchini and mix thoroughly.

5. Cover and let sit on countertop for at least 30 minutes.

6. Preheat oven to 350 degrees and pour batter into greased loaf pans.

7. Bake for 60 minutes, then check with toothpick and bake 10 more minutes.

8. If needed, continue baking in 5 minute increments until done.

9. Cool completely before slicing.

Measure zucchini carefully and level.

Allow batter to rest for proper hydration.

Store wrapped tightly for best freshness.