Gluten Free ­­Zucchini Bread

Sweet enough to be a muffin but healthy enough to not feel guilty eating!

Prep time 15 minutes
Cooking time: 60 minutes

Ingredients

 1 3/4 cups gluten free flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. kosher salt

1 tsp. ground cinnamon

3/4 cup toasted, chopped walnuts

2 large eggs

1/3 cup vegetable oil

1/2 cup light brown sugar, packed

2/3 cup granulated sugar

2 tsp. vanilla extract

1 1/2 cups shredded zucchini, packed

2 Tbsp. coarse sugar

 Butter or cooking spray for greasing pan

Directions

Preheat the oven to 350˚F. Butter or spray the inside of a 9-by-5-inch inch loaf pan.

Use a box grater, the largest or second-largest holes on the box grater should give you nice pieces of zucchini (that won’t just turn into liquid when grated). You can also use the grater attachment on the food processor. Spiralizing is also a great way to shred zucchini.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Stir in the chocolate chips (if using).

In another medium bowl, whisk together the eggs, oil, brown and granulated sugars, and vanilla. Stir in the zucchini. Add the wet ingredients into the dry ingredients and mix just until combined.

Transfer the mixture to the prepared loaf pan. Sprinkle the top all over with the coarse sugar. Bake 55 to 60 minutes, until slight crumbs remain on a toothpick when stuck into the middle of the loaf. Let cool for 10 minutes in the pan, then remove and let cool completely on a wire rack before slicing. Cover and store leftover the bread at room temperature for up to 3 to 4 days or in the refrigerator for up to 1 week.

Make your own

Substitute organic all purpose flour for the gluten free flour