Ingredients
3 eggs
1 c. brown sugar
¾ c. white sugar
2.5 c. unpeeled, grated zucchini (about 2 large zucchinis)
2 ½ t. vanilla extract
3 c. gluten-free flour mix (6 parts super-fine brown rice, 2 parts potato starch, 1 part tapioca flour)
1 t. baking soda
¼ t. baking powder
3 t. cinnamon (Vietnamese, preferably)
½ t. salt
1 c. chopped and lightly toasted walnuts (or pecans)
⅛ c. walnut oil
Preparation
Preheat oven to 350°F . Butter or spray 2 loaf pans (9x5x3in). Sift the flour, baking soda, baking powder, cinnamon and salt and set aside. Beat the eggs until pale in color and thickening (approximately 3 minutes). Add the sugar and beat well. Add the oil, zucchini and vanilla and mix thoroughly.
Add the dry ingredients 1 cup at a time to the egg mixture, stirring well between additions. Stir until completely blended. Mix in the nuts and oil.
Spoon into prepared pans and bake for about 1 hour or until cake tester comes out with moist crumbs.
Cool completely on racks before turning out.
Zucchini Bread freezes beautifully for up to 6 months!
