Zucchini. Overload. In. Garden. Will make 2 loaves or 1 loaf and 12 muffins.
Ingredients
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3 cups all-purpose gluten-free flour
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1 tsp. salt
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1 tsp. baking soda
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1 tsp. baking powder
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3 tsp. ground cinnamon
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1 cup sugar
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1 cup packed brown sugar
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3 cups grated zucchini
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3 large eggs at room temperature, beaten
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1/2 cup canola oil
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2 tsp. vanilla extract
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1/4 cup applesauce
Steps
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Preheat oven to 325 degrees F
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In a large bowl whisk the flour, salt, baking soda, baking powder, cinnamon, sugar, and brown sugar.
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In another bowl mix zucchini, eggs, oil, vanilla, and applesauce.
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Add zucchini mixture to flour mixture. Mix well
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Lightly spray bread pans (and or muffin tins) and divide the batter evenly.
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Bake the bread loaves for 55 minutes, turing once halfway until toothpick poked in the middle comes out clean. (Bake muffins for 20 minutes, turning pans once).
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Let bread or muffins cool thoroughly. These freeze well, also.