Gluten Free Zucchini Bread - One Loaf

 

1-3/4 cups gluten free baking mix
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2/3 cup brown sugar (may substitute white sugar)
2 eggs beaten
1-1/2 tsp vanilla extract
1/2 cup olive oil or coconut oil
2 cups grated zucchini

Preheat oven to 350 F. Oil a 9x5 inch loaf pan. Place a piece of parchment paper across long side and up over the sides a bit so you can remove the loaf easier. Mix dry ingredients in a bowl minus sugar. In a separate bowl mix beaten eggs, sugar, vanilla extract, olive oil, and last add grated zucchini and stir in. I did not squeeze out the excess moisture from the zucchini. Add dry ingredients to wet and mix till just blended. Pour batter into baking pan and bake for 50 minutes or until a toothpick inserted comes out clean. So delicious. If you want a lighter colored bread you can substitute a white sugar. Keeps in air tight container for several days at room temperature. Enjoy.