Best Ever Gluten-Free Zucchini Bread

I just made this amazing gluten-free zucchini bread and everyone loved it! I recommend trying this great autumn harvest recipe!

Ingredients

• 1 cup white sugar

• 1 cup brown sugar

• 3 eggs

• 1 cup vegetable oil (you can substitute applesauce for ½ the oil)

• 3 teaspoons vanilla extract

• 3 cups of cup 4 cup

• 1 tsp nutmeg

• 3 teaspoons ground cinnamon

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 teaspoon baking soda

• 2 cups grated zucchini (you can add a little more, I always do!)

• 1 cup chopped walnuts

Directions

1. Grease two 8 x 4 inch bread pans or 6 mini loaf plans. Preheat oven to 325 degrees F.

2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.

3. Grate or chop zucchini or try chopping in a chopper like this!

   Beat eggs, oil, vanilla, and sugar together in a large bowl. Add a few spoonfuls of flax for a healthy ancient grain boost!

4. Add dry ingredients to the egg mixture and stir until combined.

5. Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans.

6. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes.

7. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!