Gluten Free Zucchini Bread

  • 4 medium eggs
  • 3/4 cup melted butter, vegan butter, or oil
  • 3 cups grated zucchini
  • 1 teaspoon vanilla
  • 2 cups sugar
  • 4 cups gluten-free flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt

Beat the eggs, add sugar, vanilla, and butter. Mix in zucchini. Add in dry ingredients and mix well. Turn into two greased loaf pans, divided equally. Bake at 375 degrees Fahrenheit for 45 – 60 minutes, until done. Insert a toothpick or knife into the center. When it comes out clean, the bread is done.

I used one metal loaf pan on the bottom rack and one glass loaf pan on the upper rack. The metal pan was done in 45 minutes and the glass pan took 60 minutes. I wish I had added pepitas to this. It’s really delicious, though.

6 thoughts on “Gluten Free Zucchini Bread

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