Zucchini Bread

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My grandparents’ neighbor is a wonderful baker who frequently brings over desserts for us to sample.  One of our favorites is her zucchini bread.  She shared this recipe with me, and I adapted it for gluten-free baking.

Note: The original recipe makes 2 loaf pans of zucchini bread, using 3 eggs.  When I halved the recipe, I used 2 eggs.

 

Zucchini Bread

Yield: 9″ x 5″ loaf pan

  • 2 eggs (see Note above)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 1/4 cups finely grated zucchini (about 1 medium zucchini)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2-2 teaspoons cinnamon
  • 3/4 cup sugar
  • 1 1/2 cups gluten-free OR all-purpose flour
  • 1/4 teaspoon nutmeg (optional)
  • 1/4-1/2 cup walnuts (optional)

 

  1. Preheat oven to 350ºF.  Grease and flour a 9″ x 5″ loaf pan.
  2. In a large mixing bowl, stir together eggs, oil, vanilla, and zucchini.
  3. Stir in baking powder, baking soda, salt, cinnamon, and nutmeg if using.
  4. Stir in sugar.
  5. Stir in flour.
  6. Stir in walnuts, if using.
  7. Pour mixture into loaf pan.
  8. Bake for 45-50 minutes, or until a thin skewer inserted in the center comes out clean.
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