Zucchini Bread

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  • 1 cup walnuts, chopped
  • 1 1/2 cups freshly shredded zucchini
  • 1/2 cup safflower oil
  • 1 cup sugar
  • eggs
  • 2 teaspoons vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/2 cups GF flour mix
  • 1 teaspoon xanthan gum for each cup of flour
  • Zest from 1/2 lemon (1/2 teaspoon) chopped

Shred the zucchini and chop the walnuts in a food processor and set them aside. Use a mixer to beat the eggs and add the sugar, oil and vanilla. Add the baking soda, cinnamon, salt and baking powder. Slowly pour in the flour and xanthan gum until well mixed. By hand, mix in the zucchini and walnuts. Pour in greased & floured loaf pan and bake at 350F degrees for 75 minutes. Let cool. To make muffins, spray paper liners with non-stick spray, fill and bake 30 minutes, or until a toothpick comes out clean when inserted into the middle of a muffin.

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