1 1/2cupsgluten-free all-purpose flour flourI like Pillsbury gluten-free
1/4teaspoonxanthan gum,leave out if your flour already has it in it.
Preheat your oven to 350° F.
Spray a 4 x 8 loaf pan with gluten-free cooking spray. I like baking with a glass baking pan.
Shred one medium-sized zucchini with a shredder to equal 1 cup of shredded zucchini.
In a large mixing bowl whisk the eggs together with the oil, sugar, brown sugar and pure vanilla extract.
Stir in the shredded zucchini.
Stir in the salt, baking soda, baking powder, dried lemon peel, cinnamon, gluten-free all-purpose flour, and xanthan gum (leave out the xanthan gum if your flour already has it in it).
Pour the zucchini bread batter into a greased loaf pan.
Bake on the center rack for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Please watch your zucchini bread because all ovens are different.
Cool completely before slicing. Enjoy!
Store in an air-tight container for 1-2 days at room temperature or 1 week refrigerated.
Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
1 medium zucchini equal 1 cup of grated zucchini.
You can also mix it up a little by adding chocolate chips, nuts, or raisins.
Store in an air-tight container at room temperature for 2 days or up to a week refrigerated.